Sticky Honey Mustard Chicken Legs

   

My little boys LOVE Chicken Legs! Grilled, fried, baked, any way you make it! I think it's because they are so easy to hold and eat or maybe because they feel a little caveman-like while digging their chops into a leg of chicken.... Whatever makes them love chicken legs, I am glad they do. Chicken legs are often one of the cheapest cuts of the chicken, so not only does my family love dinner when I make chicken legs, my budget does too!

These Sticky Honey Mustard Chicken Legs are so tasty! And the fact that they are baked makes me feel good about cutting down the calories my family is taking in. Marinate the legs overnight to let the flavors really soak into the meat.

STICKY HONEY MUSTARD CHICKEN LEGS

Your marinade begins with Garlic Salt.

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A little Buffalo Wing Sauce for a nice Kick!

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Mustard of course. (These are Honey Mustard Legs!)

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Some Brown Sugar. (Helping with the sticky factor)

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A little Ground Black Pepper.

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And my favorite tenderizer... Soda Pop! I like using a ginger ale or lemon-lime soda with chicken.

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It will bubble up quite a bit while mixing... Don't worry... The bubbles will go down.

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Stir nice and slow. (I like to live on the edge and use a bowl that barely fits my marinade! LOL)

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Pour the marinade over your chicken legs. I like to put mine in a zip plastic bag and set it in a bowl. Turn the bag over a couple times to be sure all the legs get a chance to sit in the marinade.

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Seal up the bag and set in the fridge for a few hours. Overnight is better.

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The sauce you will baste your chicken in while cooking is the same ingredients as the marinade. Remake it, but add a few more ingredients.

Honey. (Because, it just wouldn't be Sticky HONEY Mustard Chicken Legs without it...)

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A little more Mustard.

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And a dash of Worcestershire Sauce.

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Let your sauce reduce down and thicken.

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Take the chicken legs out of the marinade and shake off the excess. Place them on a foil lined, greased cooking sheet and begin baking.

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After 25 minutes of baking, begin basting your chicken legs every 5-8 minutes with the glaze. Turning over every other time.

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Mmmmm....Mmmmm.... Nice and Sticky and Delicious!!! Dinner Served!

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STICKY HONEY MUSTARD CHICKEN LEGS

12-14 Chicken Legs

2 Tbsp Garlic Salt, divided

2 Tbsp Buffalo Wing Sauce, divided

1/2 C. Brown Sugar, divided

5 Tbsp Mustard, divided

1/2 Tsp Ground Black Pepper, divided

1 Can Ginger Ale or Lemon-lime Soda, divided

2 Tbsp Honey

1/2 Tsp Worcestershire Sauce

To make marinade, in a small mixing bowl, stir together 1 Tbsp garlic salt, 1 Tbsp Buffalo wing sauce, 2 Tbsp mustard, 1/4 tsp black pepper, and half a can of soda. Pour marinade over chicken that has been placed in a zip plastic bag. Seal and allow to marinate for a minimum of 4 hours (Best overnight). To make glaze, combine remaining ingredients into a small sauce pan and heat until reduced and thickened. Remove chicken legs from marinade, shaking off as much marinade as possible. Place onto a foil-lined and greased baking sheet. Heat oven to 400˚. Bake for 25 min. then begin brushing marinade onto chicken legs every 5-8 min. Turn legs over ever other time. Cook for another 20-25 min. or until chicken is cooked through. ENJOY!

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