Ingredients
23 cup hoisin sauce
8 chicken drumsticks (skin off if desired)
8 chicken thighs (skin off if desired)
Method
Sources
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Recipe1M+
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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to prepare the barbecue sauce: combine the first 6 ingredients in a medium bowl. place 3/4 cup sauce in a large bowl; cover, and chill the remaining barbecue sauce. add the chicken legs and thighs to the sauce in the large bowl; toss to coat. cover, and marinate in the refrigerator for 8 hours, or overnight. set oven to 375 degrees. remove the chicken from the fridge. place the chicken on a broiler pan coated with cooking spray; reserving the marinade from the bowl. bake at 375 for 30 minutes. turn the chicken; baste with reserved marinade. bake an additional 20 minutes, or until the chicken is done, and discard the marinade on top of the stove, bring the 3/4 cup of the reserved marinade from the fridge to a boil in a small saucepan; reduce heat, and cook until slightly thickened to about 1/2 cup (this should take about 5 minutes). drizzle the hot chicken with the sauce before serving, or serve the sauce at the table.