Spicy Chicken Legs

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
instagram: @glorykitchen

Spicy, sweet, tangy, and savory food small enough to eat with your hands – what could be better for watching the Super Bowl game this weekend?  These Spicy Chicken Legs are bursting with all types of flavors.  Infused with Indian spices from our Mumbai nut & spice mix they definitely pop with flavor while staying true to the sticky sweetness of typical chicken finger food.  These little bites can be made ahead and served at room temperature piled high on a platter.  Just before serving I like to sprinkle them with freshly chopped scallions and a squeeze of lime juice which cuts through the heavy flavors.  Pair these chicken legs with cold beer or freshly squeezed juice craft cocktails and you have a perfect party pleaser.  Cheers to the Carolina Panthers!

Spicy Chicken Legs


  • 2 teaspoons Mumbai nut & spice mix
  • ¾ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • 3 cloves garlic, minced
  • 1" piece fresh ginger, peeled & minced
  • 2 scallions, sliced thin
  • 2 teaspoons sambal chili paste or sriracha sauce
  • 1 teaspoon salt
  • 2 tablespoons lime juice, fresh
  • 6-8 chicken legs
  • 1 tablespoon olive oil
  • more sliced scallions for garnish
  • lime wedges for squeezing just before serving


  1. Heat the oven to 375°. In a small saucepan mix together Mumbai nut & spice mix, brown sugar, cider vinegar, water, minced garlic, minced ginger, 2 scallions, chili paste, salt & lime juice and cook over medium heat, stirring often, for about 8 minutes. When the flavors are melded and the mixture has thickened, remove from heat, set aside to cool. If the mixture thickens too much add a bit of water, a few teaspoons at a time being careful to not thin it too much - you want it saucy so it sticks to the chicken legs.
  2. On a foil lined sheet tray, drizzle the chicken legs with olive oil and toss around until they are all evenly coated with a bit of oil. Place in the 375° oven for about 30 minutes or until cooked through. Remove from oven and allow to cool.
  3. Once the legs are cooled, place them in a large bowl and pour the sauce over them, tossing until they are coated all around. Cover and place in the refrigerator for about 3 hours or overnight.
  4. When you are about ready to eat, turn the oven on broil, spread the chicken legs on a foil lined sheet tray and place them under the broiler to brown (do not place them directly under the broiler because they can burn easily. I place them in the middle of the oven and keep an eye on them while browning). Let them brown a bit and then turn them over and brown the other side. Remove and serve while hot or ideally at room temperature sprinkled with fresh sliced scallions and squeezed with a wedge of fresh lime.

Spicy Chicken Legs - Glory Kitchen
Spicy Chicken Legs - Glory Kitchen
Spicy Chicken Legs - Glory Kitchen
Spicy Chicken Legs - Glory Kitchen
Spicy Chicken Legs - Glory Kitchen