Ingredients
- 4 legs (with thigh attached)
- 1/2 cup all-purpose flour
- 1 tablespoon ground cumin
- 1 tablespoon cayenne
- 1 teaspoon ground black pepper
- 1 teaspoon chili powde
- 1 teaspoon garlic powder
- 1 teaspoon salt, kosher
- 1/3 cup oil (canola or vegetable)
- 4 legs (with thigh attached)
- 1/2 cup all-purpose flour
- 1 tablespoon ground cumin
- 1 tablespoon cayenne
- 1 teaspoon ground black pepper
- 1 teaspoon chili powde
- 1 teaspoon garlic powder
- 1 teaspoon salt, kosher
- 1/3 cup oil (canola or vegetable)
- 1/2 cup wildflower honey
- 1 cup frank
- 2 cup each chipotles from can in adobo
- 1/4 cup orange juice
- 2 tablespoon apple cider vinegar
Preparation
Baking Directions:
For the chicken: Preheat oven to 375 degrees.
Combine all the dry ingredients in a shallow bowl.
Heat a 16" cast-iron skillet on medium-high and add oil.
Dredge the chicken in the flour mix and place skin-side down and cook until well browned.
Turn and cook the underside as well (2 to 3 minutes each side).
Place the cast-iron skillet into a 375-degree F oven for approximately 15 minutes.
While cooking the chicken in the oven, preheat stove-top grill.
Once the chicken is removed from the oven, place in a large mixing bowl and add the sauce.
Gently toss until well coated, then, using tongs, place the chicken (skin-side down) on the grill and cook until the chicken gets crispy again and sauce is sticky (3 to 4 minutes).
For the sauce: Combine all ingredients over low to medium heat and simmer until thickened and has a syrup-like consistency.
Serve immediately, perhaps with jicama slaw and cornbread.