Gochujang Baked Chicken Legs

Are you drooling yet? These butterflied spicy gochujang baked chicken legs are juicy, and delicious chicken drumsticks burst with flavor and have tender, succulent meat that falls off the bone. These simple baked chicken drumsticks are so satisfying. Whether grilled, roasted, or air fried, these baked chicken legs are a classic comfort food that will satisfy your cravings.

Baked chicken legs are a delicious and easy-to-prepare meal that can be enjoyed by the whole family. Not only are they budget-friendly, but they're also packed with protein and essential nutrients that your body needs to stay healthy. In this blog post, we'll discuss some tips and tricks for making the perfect baked chicken legs that will have your taste buds dancing!

Gochujang is a Korean fermented chili pepper paste that is a staple ingredient in many Korean dishes. It has a slightly sweet and deeply savory flavor profile with a kick of heat that pairs perfectly with the juicy and flavorful baked chicken drumsticks.

If you're looking for more dishes to serve with these baked chicken legs, you can cook some white rice, my Air Fryer Eggplant, Asian Cabbage Rolls, and Asian Garlic Noodles.

Why you will love these butterfly baked chicken drumsticks

Butterflying your chicken drumsticks is a game-changer! Here are the top reasons I do it. Butterfly these baked chicken legs for maximum flavor.

• Faster Cooking Time: The meat is spread out into a flatter shape by butterflying the chicken drumsticks, allowing it to cook more evenly and quickly than a traditional drumstick. This can be especially beneficial if you cook for a large group and need to cook a lot of chicken legs quickly.
  
• More Flavor: Butterflying the chicken drumsticks can expose more of the meat to marinades, seasonings, and spices. This can result in a more flavorful and delicious end product, as the seasoning can penetrate deeper into the meat.
  
• Easy to Eat: Since butterfly baked chicken drumsticks are flatter, they are easier to eat than traditional drumsticks. There is no need to worry about gnawing meat off the bone, as the meat can be easily cut with a knife and fork or eaten with your hands. This can make them a great option for kids, family meals, or casual gatherings.

Ingredients

See recipe card for quantities.

• Chicken: Chicken legs are quite flavorful and juicy when cooked properly, but feel free to use wings or thighs instead.
  
• Gochujang: A type of Korean red pepper paste that adds a lot of flavor and heat to this recipe for drumsticks chicken. You can find them at all Asian grocery stores.
  
• Soy sauce: To add more umami flavor.
  
• Honey: For added sweetness that complements the spicy gochujang
  
• Mirin: Super similar to sake The only difference is it has lower alcohol content (around 14%) and has more sugar. Here’s more information on mirin.
  
• Garlic and ginger: Essential aromatics for marinades.
  
• Black pepper: Season to taste
  
• Optional: scallions and sesame seeds for garnish

Substitutions

These baked chicken legs are very versatile. One ingredient you cannot substitute is the gochujang (korean red chili paste) otherwise, go to town and play around. 

• Soy sauce - Use tamari if you’re gluten-free.
• Honey - Maple and agave syrups are good substitutes.
• Mirin - You can substitute with dry sherry. Dry white wine or rice vinegar will work as well, but you need the sourness with about 1 teaspoon of sugar or honey for every tablespoon used.
  

How to make Gochujang Baked Chicken Legs

I added two different cooking instructions for coking these baked chicken drumsticks. Oven and air fryer. Both are great. I would use the oven if cooking for 4-6 people. Air fryer is great if you’re making 4-6 drumsticks which will only feed 2-3 people. 

Prepare the marinade: In a large bowl, whisk together gochujang, soy sauce, honey, mirin, garlic, ginger, oil, and black pepper.

Prepare the chicken: Butterfly the chicken legs. 

How to butterfly chicken drumstick: 

Cutting the meat to the bone to open the leg up will give you more surface area for the marinade to penetrate. Here is a step by step instructions on how to butterfly a chicken. 

Add chicken legs to the bowl and toss until the chicken is evenly coated with the marinade. Cover and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 400°F (200°C).

This is how to cook chicken drumsticks in oven.

Bake the chicken: Place chicken legs on a baking sheet lined with parchment paper SKIN SIDE DOWN. Bake for 30-35 minutes or until the chicken is cooked through and the skin is crispy. 

Broil for 2 minutes to get crispier skin. 

Air fry the chicken: Preheat the air fryer to 350°F. Line your air fryer basket or air fryer tray with a parchment paper liner. 

Arrange your chicken drumsticks skin side down. Air fry for 20 minutes. Flipping halfway. Broil at the last 2 minutes to get a crispier skin. 

Garnish with sliced scallions, cilantro, and sesame seeds.

Serve hot, and enjoy!

Variations

You can do so much to these Gochujang Baked Chicken Legs. Here are a few thighs you can add or change. 

• Extra spicy - Add chili pepper flakes or Sriracha in the marinade if you want more heat.
• More umami - Put some white miso in the marinade for a more complex flavor.

Equipment

• Knife
• Cutting board
• Large bowl
• Baking sheet
• Parchment paper
• Instant read thermometer
• Brush
• Air Fryer (optional)

Storage

Store the baked chicken drumsticks in an airtight container in the fridge for up to 3 days.

You can even freeze the cooked or uncooked chicken drumsticks in a freezer-safe bag for up to a month for quick meals.

Top tips

1. Choose the right chicken legs:

The first step to making delicious baked chicken legs is to choose the right chicken. Look for fresh, organic chicken legs that are free-range and have been raised without antibiotics or hormones. This will ensure that you get the best quality chicken that is healthier and tastier.

2. Seasoning:

The seasoning is crucial to the flavor of the chicken legs. Start with a simple mix of salt, pepper, garlic powder, and paprika. You can also add herbs such as rosemary, thyme, or oregano, depending on your preference. Be sure to season the chicken legs generously on all sides, making sure to get into all the nooks and crannies.

3. Marinating:

Marinating the chicken legs is optional but recommended. It will not only add more flavor but also help tenderize the meat. You can use a store-bought marinade or make your own using ingredients like lemon juice, olive oil, soy sauce, honey, and vinegar. Allow the chicken legs to marinate in the fridge for at least 30 minutes or up to 24 hours.

4. Baking or Air Frying

Preheat the oven or air fyrer to 400°F. Place the chicken legs on a baking sheet lined with parchment paper or foil. Bake for 35-40 minutes, or until the internal temperature reaches 165°F. Air fry for 20-25 minutes. Use a meat thermometer to check the temperature.

Line your tray with parchment paper and arrange your chicken SKIN SIDE DOWN. Bake or air fry until the baked chicken legs are cooked through, and the skin is crispy. To get crispier skin, broil for 2 minutes. 

5. Serving:

Once the chicken legs are done, let them rest for 5-10 minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender and juicy. Serve with your favorite sides like roasted vegetables, rice, or salad.

Baked chicken legs are a delicious and healthy meal that can be enjoyed by the whole family. By following these simple tips and tricks, you can make the perfect baked chicken legs that will leave your taste buds wanting more. Whether you're cooking for yourself or your family, this recipe is sure to be a hit.

Gochujang Baked Chicken Legs - FAQ

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Pairing

These are my favorite dishes to serve with Gochujang Oven Baked Chicken Drumsticks:

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.