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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is different from any other honey-ginger chicken recipe I have seen on here. It has 1/3 cup hot sauce in it...so it has a little KICK! The sweet and the hot work fabulously together and always impress company! This is a favorite of mine ever since my late aunt first cooked it for me 15 years ago. Brown or white rice works well on the side...you need something to help soak up all the yummy sauce! Ingredients:
3 tablespoons crisco |
3 tablespoons butter |
1/3 cup flour |
3/4 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon pepper |
3 lbs chicken legs-thighs |
1/3 cup honey |
1/3 cup hot sauce (louisiana style) |
1/3 cup soy sauce |
Directions:
1. Heat oven to 425. Melt Crisco and butter in 9x13 pan in oven.
2. Combine flour, salt, ginger, pepper. Dredge chicken pieces in flour mixture.
3. Add chicken to hot pan, skin side down. Bake for 30 minutes.
4. Turn pieces over and bake an additional 15 minutes.
5. Whisk together honey, hot sauce, soy sauce.
6. Drain butter/fat from pan and pour honey mixture over the chicken and bake 15 more minutes, basting often.
7. Serve hot, or refrigerate and serve chilled. (I prefer it hot next too some fluffy rice!).
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