“My mom’s chicken legs…they’re delicious and a fixture at family parties. Growing up with a fairly large family, we celebrated holidays, birthdays and special occasions together. So, most weekends, there was some sort of celebration, and the chicken legs were ALWAYS served. I can still remember the smell of them at every occasion, and it brings back nice memories.”
Judy’s Marinated Chicken Legs
6 cups sugar
6 cups La Choy soy sauce
6 teaspoons garlic powder
36 small chicken legs
Instructions
Soak chicken legs in salt and cold water for one hour. Heat sugar, soy sauce and garlic powder until the sugar is dissolved. Let cool. Place lightly patted dry chicken legs in plastic bowl or container, meaty side up. Pour marinade over legs. Place marinating legs in refrigerator overnight.
Heat oven to 375 degrees. Place non-stick foil on baking sheets. Cook for one hour, turning the legs each half-hour. Rotate oven shelves. If not cooked brown and crispy, raise oven temperature to 400 degrees for additional time. Bon Appetit!