These Chinese Chicken Legs are the perfect blend of flavor and texture. The sauce is a mix of soy sauce, honey, and barbecue sauce with a kick of ginger and chili paste.
It coats the chicken just right, creating a sticky, savory finish. You’ll need chicken drumsticks, sesame seeds, and a handful of other basic ingredients to get this dish going.
This is one of those recipes that works great for busy nights. You toss everything in a bowl, coat the chicken, and then bake it. It’s as simple as that.
Perfect for a weeknight dinner when you want something tasty without too much fuss. Give it a try, and you’ll see why it’s so popular among those looking for a tasty, healthy meal.
If you’d like some helpful Tips and Tricks, I have them below the recipe.
Weight Watchers Points
7 Points (2022/2024 Plan)
MyWW Points: 7 Blue Plan and 8 Green Plan
7 WW Freestyle Points and 8 Smart Points
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Chinese Chicken Legs
Ingredients
- 8 scallions coarsely chopped
- ⅓ cup barbecue sauce
- 2 tablespoon oyster sauce
- 2 tablespoon reduced-sodium soy sauce
- 2 tablespoon honey
- 2 teaspoon fresh ginger peeled & grated
- 1 teaspoon chili paste
- 1 clove garlic minced
- 2¼ pounds chicken drumsticks skin removed
- 2 tablespoon toasted sesame seeds
Instructions
- Preheat the oven to 400° F.
- Line a large baking pan with foil.
- In a large mixing bowl, combine the chopped scallions, barbecue sauce, soy sauce, oyster sauce, honey, grated ginger, chili paste, and minced garlic.
- Add the chicken drumsticks to the bowl and toss them until they are well coated with the sauce.
- Place the coated chicken in the prepared baking pan.
- Spoon any remaining sauce over the chicken.
- Cover the pan loosely with aluminum foil and bake for 20 minutes.
- Remove the foil and continue to bake for another 20 minutes, or until the chicken is browned, cooked through, and the sauce has thickened.
- Sprinkle toasted sesame seeds over the chicken before serving.
Notes
Nutrition
Tips and Tricks
Tips for Ingredients and Substitutions:
Scallions: If you’re out of scallions, you can substitute them with a small amount of finely chopped onion. Spring onions or shallots are also a great alternative, offering a similar mild flavor.
Barbecue Sauce: For a homemade touch, you can make your own barbecue sauce using tomato sauce, vinegar, honey, and spices. This allows you to control the sweetness and spiciness according to your taste.
Soy Sauce: Tamari is a fantastic gluten-free alternative to traditional soy sauce if you need to cater to dietary restrictions.
Oyster Sauce: Vegetarian oyster sauce made from mushrooms is a great option for those avoiding animal products. You can also use hoisin sauce for a slightly sweeter flavor profile. Honey: Maple syrup or agave nectar are excellent substitutes for honey if you’re vegan or simply out of honey.
Chili Paste: Adjust the amount of chili paste based on your heat preference. If chili paste isn’t available, a dash of hot sauce or crushed red pepper flakes can work as a substitute.
Chicken: While drumsticks are ideal for this recipe due to their flavor and moisture content, you can use chicken thighs as an alternative. They hold up well to the baking and maintain a juicy texture.
Tips for Cooking Process:
Marinating Time: For deeper flavor, let the chicken marinate in the sauce for at least 30 minutes before baking. If you have time, a few hours or even overnight in the fridge will enhance the flavors even more.
Baking Tips: Ensure your chicken is spaced out evenly on the baking tray to allow for uniform cooking and browning. If the sauce seems too thin after the initial baking time, remove the foil and increase the oven temperature slightly to help it thicken and caramelize.
Storage Tips:
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until thoroughly warmed.
Freezing: You can freeze the baked chicken legs for up to a month. To freeze, place the cooled chicken legs in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
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