Teriyaki Baked Chicken Legs

Ingredients

Teriyaki sauce:

• 1/2 cup apple cider vinegar
• 1/2 cup soy sauce
• 3/4 cup brown sugar
• 3 tsp minced garlic
• 1/2 tsp crushed red peppers optional
• salt for taste 
• pepper for taste

For the crispy chicken legs: 

• 2 tbsp oil
• 8 Diemand Farm chicken legs
• 1 tsp garlic powder
• salt for taste
• pepper for taste 
• 2 tbsp vegetable oil 
• 1 tsp sesame seeds optional
• 1 green onion sliced thinly. green parts only optional
• 1-inch ginger sliced thin

Slurry

• 1 cup water
• 3 tbs cornstarch

Instructions

Teriyaki sauce

1. Add all of the sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water to a small bowl and mix until the clumps are gone. Once the sauce mixture starts to boil add the cornstarch mixture. Cook until the sauce has thickened stirring often. 

Crispy chicken legs

1. Preheat oven to 425 degrees Fahrenheit. Pat the chicken dry with a paper towel. Season the chicken legs with salt, pepper, and garlic powder. Add the chicken to a bowl with the oil. Coat with oil.  
2. Line a baking sheet/jelly roll pan with foil then place a wire rack/cooling rack on top. Place the chicken on to the wire rack/cooling rack with the jelly roll pan on the bottom and place into the oven. 
3. Bake each sides for 20-25 (basting every 10 minutes) or until cooked through. Serve with broccoli and rice. 
4. Alternatively, If you want, you can add the sauce to a cast iron skillet or any large pan you have, over medium heat until the sauce comes to a boil then simmer.
5. Add the chicken legs to cast iron skillet and toss until nicely coated with the teriyaki sauce. Garnish with sesame seeds and green onions.