Roasted Dragon Thumbs
★★★★★ 1 vote5
2 lbchicken legs (8)
2 tspground sage
1 pinchsalt (small)
1 pinchblack pepper
1 Tbspdry red wine vinegar
1 tspgarlic powder
1/2 cprepared hoisen sauce
1 mediumfresh squeezed lime juice
2 Tbspfresh cilantro chopped fine
How to Make Roasted Dragon Thumbs
- Pre Heat oven to 450° F.
Cut away knuckle from bottom of Leg, removing knuckle, tendons, skin, & tissue leaving bone only. Push up the leg meat to the top of the leg making a kind of lollipop.
- Hand oil each leg & season each with salt, sage, and pepper. Arrange in black iron skillet so that meat lies on bottom of pan and legs stick out over the edges, none touching
- Place skillet in hot oven on bottom rack & roast for 30 minutes.
- Mix together hoisen, garlic powder, and vinegar, and as legs begin to brown., baste chicken legs often, making a glaze.
- When last of glaze is basted, move the skillet to the top rack to finish cooking the chicken to 160°F internal and getting a dragon's flame char.