Anything that makes my life easier, I’m all over it. Smarter not harder, is my personal mantra. I’ve got a bazillion kids, so what ever I can do to make the day go smoother, I’m in. When my boy wanted me to buy him all orange shorts and shirts, so he didn’t have to spend 20 minutes deciding what to wear in the morning, because orange matches orange. Done. When my daughter decided that after showering at night, to put her clothes on for the next day so she’d already be dressed for school when she woke up the next morning. Done. Cooking up chicken legs because the kids can grab them, eat them and I don’t have to spend any extra time cutting them up. Done.
My hubby, however,
questions all my great parenting decisions. “All orange wardrobe, really?” “Letting our daughter sleep in her clothes and go to school wrinkly, really?” “Chicken legs again, really?!”
It’s the chicken legs that really push him to the edge. Maybe, they call his manhood into question that it isn’t natural for him to be chowing down on a wimpy leg. So, I do what all great wives do when their hubby’s complain. I let him air his grievance, tell him my chicken leg buying days are over, and then put them at the top of the shopping list. Because honestly, I’ve never seen him turn away from a leg when it’s on his plate. Instead, he devours ten of them and tells me how great they are. It’s like I know him better than he knows himself. I’m awesome like that.
These Ooey Gooey Maple Chicken Legs are one of my families favorites. Just make sure to have enough napkins on the table for all the sticky deliciousness!
- 5 lbs of chicken legs, approximately 16 legs
- 1 cup pure maple syrup
- ¼ cup soy sauce
- ¼ cup sweet chili sauce
- ¼ cup diced onion
- 2 cloves garlic diced
- Optional: ¼ cup chopped green onions
- Preheat oven to 350 degrees.
- Place chicken legs in a single layer in a large baking. You can line the pan with foil to make clean up easier.
- In a bowl whisk together: maple syrup, soy sauce, sweet chili sauce, diced onions, and garlic.
- Pour over, and coat chicken with mixture.
- Cook for an hour, turning legs every 15 minutes.
- After an hour, turn up the oven to 400 degrees and cook 30 more minutes, turning every 10 minutes. **The sauce should thicken up and resemble thick maple syrup.
- Sprinkle legs with chopped up green onions and eat!