Gluten-Free Maple Sriracha Chicken Legs
55 min
|
easy
|
gluten-free,
lactose-free
Recipe by Eunice
Introduction
Maple and sriracha bring that sweet heat, while gluten-free tamari, garlic, and smoked paprika make these drumsticks sticky, savory, and unapologetically bold.
They are weeknight-easy and game-day-ready, bake or grill like a dream, and stay fully gluten-free without tasting like a compromise.
Ingredients (4 servings)
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Ingredients:
- 2 lb chicken drumsticks chicken drumsticks 2 lb
- ⅓ cup maple syrup pure maple syrup 5.28 Tbsp
- ¼ cup gluten-free tamari gluten-free tamari 2 fl oz
- 2 Tbsp sriracha sriracha 1 fl oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 Tbsp olive oil olive oil
- 1 tsp garlic powder garlic powder 0.1 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp sea salt sea salt 0.11 oz
- ¼ tsp black pepper black peppercorns (for black pepper)
How to Make Gluten-Free Maple Sriracha Chicken Legs
-
Preheat and pan setup
Heat the oven to 425 F and set a rack in the upper-middle position.
Line a rimmed sheet pan with foil for sanity-saving cleanup and set a lightly oiled wire rack on top so the legs crisp instead of steaming.
-
Make the maple sriracha glaze
In a glass bowl, whisk maple syrup, gluten-free tamari, sriracha labeled gluten-free, apple cider vinegar, olive oil, garlic powder, smoked paprika, sea salt, and black pepper until smooth.
Reserve 1/4 cup glaze in a separate small bowl for basting so you are not brushing raw-chicken marinade onto cooked food.
-
Season and marinate the chicken
Pat the drumsticks very dry with paper towels so the glaze sticks and the skin actually crisps.
Toss the chicken with the remaining glaze in a bowl or zip bag until every nook is coated, then marinate in the fridge for at least 30 minutes and up to overnight.
-
Load the pan
Arrange the drumsticks on the rack with space between them so air can circulate.
Let excess marinade drip off back into the bowl so it does not smoke on the pan.
-
Roast and baste
Roast 25 minutes, then flip the legs.
Brush with some of the reserved clean glaze and continue roasting 12 to 15 minutes until the thickest drumstick hits 175 F for tender, pull-away meat.
-
Optional broil for char
Brush with a final swipe of glaze and broil 1 to 2 minutes to blister and caramelize, watching like a hawk so the sugars do not burn.
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Rest and serve
Let the chicken rest 5 minutes so the juices settle.
Toss with any pan drippings and shower with sliced scallions or sesame seeds if you like a little drama.
Substitutions
- Tamari -> Coconut aminos
- Coconut aminos keep it gluten-free and bring a round, slightly sweeter umami; bump sea salt to 3/4 teaspoon to compensate for the lower salinity.
- Sriracha -> Sambal oelek + 1 teaspoon extra maple
- Sambal oelek is a clean chili paste that is usually gluten-free and gives bright heat; that extra maple softens the sharpness and mimics sriracha’s gentle sweetness.
- Maple syrup -> Honey
- Honey stays gluten-free and gives a deeper, floral caramel note; it browns faster, so watch closely during the broil to avoid scorching.
Tips
- Dry the skin like you mean it
- Moisture is the enemy of crisp; leave the drumsticks uncovered in the fridge for 1 to 8 hours before marinating if you have time for next-level crackly skin.
- Use a rack for air flow
- Elevating the chicken prevents soggy bottoms and renders fat evenly, which means even browning and no greasy puddles.
- Glaze smart to avoid burning
- High-sugar sauces can scorch; start basting after the flip so the glaze spends less time in the heat and stays glossy, not bitter.
- Aim for 175 F on dark meat
- Legs are happiest past 165 F; at 170 to 180 F the collagen melts and you get juicy, tender bites that fall off the bone.
- Convection advantage
- If your oven has convection, use it at 400 F and start checking 5 minutes earlier for extra crisp skin without overcooking.
- Thicken extra glaze on the stovetop
- Simmer any remaining reserved clean glaze for 1 to 2 minutes until syrupy, then brush at the end for a picture-perfect lacquer.
Nutrition Facts *
| Energy | 537 | kcal |
|---|---|---|
| Protein | 51 | g |
| Total Fat | 28 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My glaze is burning before the chicken is done, what do I do?
- Lower the oven to 400 F, move the pan to the center rack, and delay the final glaze until the last 5 minutes; sugar burns fast at high heat.
- The skin is not crisp, how can I fix it?
- Make sure the legs are well dried, use a rack, and do not crowd the pan; hit broil at the end for 60 to 90 seconds to finish the job.
- How spicy is this and how can I tone it down?
- It is medium heat; reduce sriracha to 1 tablespoon and add 1 extra tablespoon maple for balance, or whisk in a knob of grated ginger for a softer, aromatic heat.
- Can I grill these instead of baking?
- Yes; grill over medium heat with the lid closed, turning every 5 minutes for 20 to 25 minutes, and brush on glaze only in the last 5 to 7 minutes to prevent flare-ups.
- Can I air fry the drumsticks?
- Air fry at 390 F for 22 to 26 minutes, flipping and basting halfway, and check for 175 F internal temp before serving.
- How do I store and reheat without drying them out?
- Refrigerate up to 4 days and reheat at 325 F covered for 10 minutes, then uncover 3 to 5 minutes to re-crisp; a brush of leftover glaze keeps them juicy.
Serving Suggestions
Serve with garlicky cilantro-lime rice or a crunchy sesame-cabbage slaw to cut through the sticky heat, and add lime wedges for that clean pop at the table.
For a fun twist, whisk a little grated orange zest and fresh ginger into the glaze next time, or take it outside and grill, then finish with toasted sesame seeds for a crackly finish.
More pairings:
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