Saucy Baked Chicken Legs (Drumsticks)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
16
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Calories
168 kcal
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Course
Dinner
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Cuisine
American, Asian-American Fusion
Saucy Baked Chicken Legs (Drumsticks)
Description
The Saucy Baked Chicken Legs utilize a marinade combining sweet honey, tangy whole grain mustard with seeds, soy sauce for umami, yellow curry powder for a gentle warmth, and spices like ginger and black pepper. Thoroughly drying and piercing each chicken leg ensures the marinade penetrates deeply and creates a balanced seasoning throughout.
After marinating—preferably overnight—the chicken is baked at 350°F for an hour or more, with frequent basting in reserved sauce to develop a moist texture and sticky, glossy coating. The slow baking and basting method helps the chicken legs cook evenly while intensifying the flavor of the sauce on the skin and meat.
Serve the chicken legs alongside simple sides such as jasmine rice and a crisp salad for a hearty meal. The mild curry aroma and balanced sweetness make these legs suitable for varied palates seeking a flavorful main dish.
Removing excess moisture from the chicken before marinating prevents dilution of the sauce. If concerned about raw marinade safety during basting, boiling the marinade briefly before use is recommended.
Ingredients
- 16 chicken legs thoroughly towel dried
- 1 cup honey
- ½ cup whole grain mustard with seeds in it
- 2 tsp soy sauce
- 2 tsp yellow curry powder
- 2 tsp salt fine
- 1 tsp ground ginger
- 1 tsp black pepper fresh ground
Instructions
- Mix together all ingredients except for chicken. Set marinade aside. Thoroughly dry chicken pieces with paper towels.
- Place chicken pieces evenly flat on baking sheet or large cutting board. Using a fork, pierce each chicken piece several times all over. Give every piece of chicken its own pinch of salt, evenly sprinkled on top.
- In large bowl or sturdy zipper bags, combine chicken pieces with marinade. Make sure every piece of chicken is in direct contact with marinade. Marinade in fridge overnight if possible, or at least for several hours. If needed, turn chicken once during marinade time.
- Remove chicken from marinade and set the sauce aside. Place chicken flat in a foil-lined baking pan. Pour about half or so of the marinade over the chicken, so chicken is draped with sauce.
- Bake at 350F for 65-75 minutes, basting generously every 15 minutes with the remaining marinade. Don’t skip the basting, as this is what makes the chicken so tasty and good!
Notes
- Thoroughly dry chicken legs before marinating to avoid thinning the sauce.
- Yellow curry powder offers milder flavor compared to red; adjust spices according to preference.
- For food safety, boil marinade if using for basting raw chicken.
- Best marinated overnight for deeper flavor, but a few hours will suffice if pressed for time.
- Serve with steamed rice and fresh salad to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 25g | 50% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 117mg | 39% |
| Sodium | 514mg | 21% |
| Potassium | 332mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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