Spice up dinner with honey sriracha garlic chicken

When we order wings I always have a hard time deciding which sauce I like the best, so we usually end up ordering several types.

I’ve found that a mixture of the sauces is even better than most of the individual sauces and that wing sauce is good on all types of foods. That’s led me to doing some experimenting at home.

The first switch is opting for chicken legs over wings. They often go on sale for amazingly low prices, something wings don’t usually do, and they offer a lot more meat. The second is switching from frying to either oven-roasting/air frying or stir frying the meat if using cut up chicken or pork. The third is blending the sauces from the start.

My current favorite sauce is exceptionally simple to make and is good on both chicken and pork. It’s excellent as a glaze and good for dipping. I’ve also mixed it in with couscous and drizzled more over the meat, or tossed leftover meat, veggies and couscous or rice together for an impromptu stir fry.

This basic recipe is sufficient for 6-8 chicken legs as a basting sauce with a little left over for dipping. Increase the quantities to meet your needs and your tastes.

Honey Sriracha Garlic Chicken

2-3 tablespoons each of melted butter, honey and sriracha hot sauce 1-1 1/2 tablespoons of minced garlic 6-8 chicken legs (drumsticks) *** Preheat the oven to 375. Cover a baking sheet with tin foil for easy cleanup. Blend the sauce ingredients together. Place the chicken on the prepared pan and spoon the sauce over the chicken pieces, covering each piece evenly. Bake the chicken for about 30 minutes, or to an internal temperature of 165 degrees. Serve with additional sauce for dipping, or over a bed of seasoned couscous or rice.

Christine Haines is a retired reporter and a culinary enthusiast who collects recipes from around the world and throughout historic time periods, often adding her own twist to an old tradition. She encourages her readers to cook adventurously.