Crispy Caramel-Glazed Chicken Legs in the Oven
Gorgeous, golden, deeply tanned, and so tasty! If you already know how to make caramel, this dish is a breeze. If not, now's the time to learn. These oven-baked chicken legs with a crisp, caramel-glazed skin look striking and appetizing — and you need only a handful of ingredients.
Cooking method
-
Step 1:
How do you make crispy caramel-glazed chicken legs in the oven? Gather all your ingredients. Use medium-sized chicken legs. Boil the water ahead of time — you'll need it hot.
-
Step 2:
If the chicken legs are frozen, thaw them ahead of time: take them out of the packaging and put them in a container on the bottom shelf of the fridge a day before cooking. Rinse the legs under running water and pat them dry — excess moisture will thin out the caramel. Pierce the meat in several spots with a skewer or toothpick, so the syrup we'll make soaks into the chicken better.
-
Step 3:
To make the syrup, take a small heavy-bottomed saucepan and add the sugar and salt. Boil the water separately — making caramel moves fast, so the water should be ready to go. Set the saucepan over high heat. Don't stir yet.
-
Step 4:
When the crystals darken and the sugar starts to turn brown and melt at the edges, lower the heat to medium and begin stirring gently. To keep the caramel from burning, you can lift the saucepan off the heat now and then as you stir.
-
Step 5:
Then stir quickly so all the sugar melts and caramelizes.
-
Step 6:
Carefully — so you don't get burned — pour in the water and bring it to a boil. The caramel should be brown. Boil for 3–4 minutes.
-
Step 7:
Transfer the legs to a deep bowl. Pour the caramel syrup over them and toss well to coat. Let marinate for 15–30 minutes. If the legs aren't fully covered, stir them again partway through marinating.
-
Step 8:
Arrange the chicken legs on a baking sheet or in a baking dish, lining it with non-stick parchment if you like. Brush the tops with caramel syrup. If the syrup is too thin, strain it after marinating and simmer it down until slightly thickened. Bake in an oven preheated to 400°F (200°C) for about 40 minutes. Adjust the exact time and temperature to your own oven.
- The first time I made these legs, I was sure I wouldn't like the dish without spices or at least some garlic. But — I'm glad I added nothing and took the chance on following the recipe exactly. After tasting them, I was thrilled — the legs are really intriguing. And they stay delicious even after they've cooled.
- You can use this same recipe for chicken wings and leg quarters.
- Keep in mind that every oven is different. The temperature and cooking time may differ from what's in the recipe. For any baked dish to turn out well, it helps to know your own oven.
- So the oven reaches the right temperature in time, turn it on ahead (about 10–20 minutes before you start cooking).
- For the best flavor, use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an off, characteristic aftertaste.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken legs - 158 kcal/100g
