Gluten-Free Maple Sriracha Chicken Legs

Prep Time	Cook Time	Total Time
15 min	40 min	55 min

Introduction

These Gluten-Free Maple Sriracha Chicken Legs are sweet, spicy, and sticky in the best possible way.

They roast up with beautifully caramelized skin, juicy meat, and a bold flavor that keeps you reaching for another piece.

This easy, crowd-pleasing recipe is perfect for weeknight dinners, game days, or any casual get-together.

Prep mode (keeps screen active)

Preheat the oven and prepare the pan

Set your oven to 400°F and let it fully preheat.
Line a rimmed baking sheet with foil and place a wire rack on top.
Lightly oil the rack so the chicken releases easily after baking.
Mix the maple sriracha marinade

In a medium bowl, whisk together the maple syrup, tamari, sriracha, vinegar, olive oil, and garlic powder.
Stir in the smoked paprika, sea salt, and black pepper until combined.

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Season and coat the chicken

Pat the chicken drumsticks very dry with paper towels so the skin roasts well.
Add the drumsticks to the bowl and toss until every piece is well coated.
If you have time, let the chicken marinate for 20 to 30 minutes.
Arrange the chicken on the rack

Place the coated drumsticks on the prepared rack, leaving a little space between each one.
Pour any extra marinade from the bowl evenly over the chicken pieces.
Bake until cooked through and caramelized

Slide the pan into the oven and bake the drumsticks for 35 to 40 minutes.
Halfway through baking, rotate the pan and spoon some pan juices over the chicken.
Cook until the skin is deeply browned and the meat reaches 175°F to 185°F inside.

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Rest and serve

Let the chicken rest on the rack for 5 to 10 minutes so the juices settle.
Transfer to a platter, drizzle with any sticky pan sauce, and serve hot.

Tamari -> coconut aminos: Use the same amount of coconut aminos for a slightly sweeter, less salty glaze that still stays fully gluten-free.
Sriracha -> gluten-free hot sauce: Swap in a gluten-free hot sauce, like a smoky chipotle sauce, for a different heat profile with the same satisfying kick.
Maple syrup -> honey: Replace maple with honey for a thicker, slightly floral glaze that clings more to the chicken and caramelizes quickly.

Use a rack for crispy skin: A wire rack lets hot air circulate around the chicken so the skin renders and crisps instead of steaming in its juices.
Do not overcrowd the pan: Leave space between drumsticks so the glaze caramelizes and the chicken browns nicely instead of turning pale and soggy.
Dry the chicken really well: Moisture on the skin dilutes the marinade and slows browning, so blot with paper towels until the drumsticks feel dry.
Check doneness with a thermometer: Insert an instant-read thermometer into the thickest part near the bone and avoid touching the bone for an accurate reading.
Broil right at the end: For extra char, broil the drumsticks for 1 to 3 minutes at the end, watching closely so the sugars do not burn.

My chicken did not brown well, what went wrong?: The pan was likely crowded or the oven not fully preheated, so excess moisture built up and the chicken steamed instead of browning.
How can I make this chicken less spicy?: Reduce the sriracha to 1 tablespoon and add an extra tablespoon of maple syrup, which softens the heat and keeps great flavor.
Can I use chicken thighs or drumettes instead of drumsticks?: Yes, use bone-in, skin-on pieces and start checking at 25 minutes, since smaller pieces cook faster than full drumsticks.
Can I marinate the chicken overnight?: Yes, cover and refrigerate up to 12 hours, then bring the chicken out while the oven heats so it roasts more evenly.
How do I reheat leftovers without drying them out?: Warm the drumsticks in a 325°F oven, covered with foil, until hot, then uncover for a few minutes to refresh the skin.