Honey Sriracha Glazed Chicken Legs Recipe – Easy Asian Fusion

Last Updated on 4 months by Neha Deshmukh

Honey Sriracha Glazed Chicken Legs Recipe – Easy Asian Fusion

Hey everyone! I’m so excited to share this recipe with you – Honey Sriracha Glazed Chicken Legs. It’s a total flavour bomb, and honestly, it’s become a weeknight staple in my house. I first made these when I was craving something a little different, a little spicy, and a whole lot delicious. The sweet and spicy glaze is seriously addictive, and the chicken is just fall-off-the-bone tender. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s relatively quick to prepare (though the marinating time is important!), and it’s packed with flavour. The combination of honey, Sriracha, and soy sauce creates a beautiful balance of sweet, spicy, and savoury. Plus, chicken legs are super affordable and forgiving to cook – perfect for a relaxed meal. It’s an easy Asian fusion recipe that’s sure to impress!

Ingredients

Here’s what you’ll need to make these amazing Honey Sriracha Glazed Chicken Legs:

• 5 chicken legs
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp Japanese rice vinegar
• 2 tbsp dark soy sauce
• 2 tbsp Sriracha sauce
• 1 tsp paprika powder
• 4 tbsp honey
• 2 tbsp sesame oil
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Japanese Rice Vinegar: Don’t skip this! It has a milder, more rounded acidity than other vinegars, which balances the sweetness and spice beautifully.
• Dark Soy Sauce: This isn’t just about saltiness. Dark soy sauce adds a rich colour and a subtle molasses-like flavour that’s essential for that gorgeous glaze.
• Sriracha: The star of the spice show! Feel free to adjust the amount to your liking (more on that later!). I prefer the classic Huy Fong Sriracha, but any good quality Sriracha will work.
• Sesame Oil: A little goes a long way! Sesame oil adds a nutty aroma and flavour that really complements the other ingredients. It’s a cornerstone of many Asian cuisines.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep the chicken. Wash the chicken legs and pat them completely dry with paper towels. This helps them get nice and crispy. Then, using a sharp knife, make 2-3 deep incisions in each leg. This allows the marinade to really penetrate the meat.
2. Now for the marinade! In a bowl, combine the ginger paste, garlic paste, rice vinegar, soy sauce, Sriracha, paprika, 1 tbsp of sesame oil, and a pinch of salt. Give it a good whisk until everything is well combined.
3. Time to get messy (in a good way!). Rub the marinade thoroughly into the chicken legs, making sure to get it into those cuts we made earlier. Place the marinated chicken in a bowl or ziplock bag and refrigerate for at least 2 hours. I sometimes let it marinate overnight for even more flavour!
4. When you’re ready to cook, take the chicken out of the fridge and let it come to room temperature for about 30 minutes. This helps it cook more evenly.
5. Heat the remaining 1 tbsp of sesame oil in a large pan over medium-high heat. Sear the chicken legs for about 7-8 minutes per side, until they’re nicely browned. Don’t worry about cooking them all the way through at this stage – we’re just building flavour and colour.
6. Preheat your oven to 190°C (350°F). Line a baking tray with foil and grease it lightly.
7. Arrange the seared chicken legs on the prepared baking tray. Brush them with any reserved marinade. Cover the tray with foil and bake for 15 minutes.
8. Remove the foil, baste the chicken with the marinade again, and bake uncovered for another 15 minutes, or until the chicken is cooked through and the juices run clear.
9. This is the magic moment! Remove the chicken from the oven and drizzle generously with honey. Place the tray under the broiler for 3-4 minutes, watching carefully, until the honey caramelizes and forms a beautiful, glossy glaze.
10. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when searing the chicken. Work in batches if necessary to ensure even browning.
• Using a meat thermometer is the best way to ensure the chicken is cooked through. It should reach an internal temperature of 74°C (165°F).
• For extra crispy skin, you can broil the chicken for a minute or two longer, but keep a close eye on it to prevent burning.

Variations

• Spice Level Adjustment:
  • Mild: Reduce the Sriracha to 1 tbsp or use a milder chili sauce.
  • Medium: Stick to the 2 tbsp Sriracha as written.
  • Hot: Add an extra tbsp of Sriracha or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili to the marinade!
• Gluten-Free Adaptation: Use tamari instead of dark soy sauce. Tamari is a gluten-free alternative that has a similar flavour profile.
• Air Fryer Adaptation: Sear the chicken as directed, then air fry at 180°C (350°F) for 18-20 minutes, flipping halfway through. Baste with honey and broil for the last few minutes.
• Festival/Occasion Adaptation: These chicken legs are perfect for game day or parties! Serve them with toothpicks for easy snacking.

Serving Suggestions

These Honey Sriracha Glazed Chicken Legs are incredibly versatile. Here are a few ideas:

• Fresh salads (a simple cucumber salad is lovely)
• Steamed rice
• Roasted vegetables (broccoli or green beans work well)
• Dipping sauces (a cool yogurt dip or a spicy mayo)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

FAQs

• What cut of chicken works best for this recipe? Chicken legs are ideal because they stay moist and flavourful during cooking. However, you could also use chicken thighs.
• Can I marinate the chicken overnight? Absolutely! The longer the chicken marinates, the more flavourful it will be.
• What is the best way to get the glaze caramelized? Keep a close eye on the chicken under the broiler and adjust the distance from the heat source as needed.
• Can I use a different type of honey? Yes, you can! Clover honey is a good all-purpose option, but wildflower or manuka honey would also be delicious.
• What sides pair well with Honey Sriracha Chicken Legs? Anything fresh and light! Salads, rice, and roasted vegetables are all great choices.