Directions
Chicken things tend to get boring after a while, but if you add a simple sweet and sour sauce to the whiskey, you will see that they will become one of your favorite dishes.
It would be better to cook them on the barbecue, but today we will use the oven to shorten cooking times and be able to cook them throughout the year.
You can serve these chicken legs with sweet and sour sauce as appetizers for an aperitif or as finger food for parties and casual dinners. You will see that no one will be able to resist.
A spicy touch to make the sauce more vibrant is terrific, but use paprika if you don’t want to overdo it.
For the rest, nothing complicated, the recipe is very straightforward and you will be able to prepare the legs even in advance, so you will have more time to dedicate to your guests.
Ingredients for making chicken legs with sweet and sour whiskey sauce
12 servings
- 48 chicken legs, 4 each
- 1 lemon
- 1 teaspoon of baking soda
- 35 grams of extra virgin olive oil
For the sauce
- 600 ml of tomato sauce
- 200 ml of ketchup
- 10 grams of paprika
- 4 cloves of garlic
- 1 yellow onion
- 5 tablespoons of apple cider vinegar
- 40 grams of brown sugar
- 10 grams of salt
- 8 grams of chili
- 200 grams of honey
- 6 cl of rye whiskey
- 3-4 cloves
- 7 grams of ground cumin
- 5 grams of ground tamarind, try to find it – it’s fabulous
- zest of 1 organic orange, untreated
- 35 grams of cilantro or parsley
How to make chicken legs with sweet and sour whiskey sauce
Wash the chicken thighs, then season with a vinaigrette of lemon juice, olive oil, salt, pepper, baking soda and leave to marinate in the refrigerator for 30 minutes.
Turn on the oven and set a temperature of 170 degrees.
Drain the marinating thighs and place them on a baking sheet covered with paper.
Cook the wings for 30 minutes, sprinkle them with the marinade juice now and then.
Finely slice the onion, chop the garlic and simmer in 5 tablespoons of olive oil, low heat, 15 minutes.
Add the tomato puree, season with all the spices, honey, sugar, finely grated orange peel, vinegar and whiskey and cook for 30 minutes.
Then add the ketchup and coriander and cook for 20 minutes over low heat.
Blend the sauce and strain it through a colander.
Cook for another 5 minutes, season with salt and pepper.
When the chicken legs are cooked and crispy, dip them in the sauce, plate and serve.
If you want, serve a Greek yogurt sauce seasoned with salt, pepper, oil, a drop of lemon and a few leaves of ground dill.
And here is a delicious, easy, but tantalizing taste, finger food ready for your aperitifs!
Which wine goes well with chicken legs with sweet and sour whiskey sauce?
We choose a voluminous, cheeky, spicy and sumptuous red wine such as the Oltrepò Pavese Rosso Riserva Cavariola from the Verdi Bruno winery in Canneto Pavese. Brunello and Bolgheri DOC and Barolo are always welcome.
