Hoisin Five-Spice Chicken Legs

From: karen in tbay

On Jun 29, 2008

I doubled the sauce for 6 whole chicken thigh - leg pcs but found it a bit overpowering on the hoison flavor.

From: DEEP

On Jan 5, 2008

These are SOOOO good! We had our first winter storm this week and I wanted to cook a few things I thought might be as good cold as they were hot. This recipe came up in review, and I thought it suited the situation of possibly being without electricity. Thank goodness we only lost power for about 3 hours. However, this recipe is great. It's tasty, simple, and makes as good a cold snack as it does a hot entree(especially with seasoned rice). It's a definite keeper even for the summer months. I marinated the legs for 24 hours before baking. Thanks for posting!

From: Cherylkv

On Aug 24, 2004

We used drumsticks and thought they were really good. I worried that the sauce would burn in that amount of time so I used half the sauce and flipped them halfway through then used the rest of the sauce. They were perfect and just at the point where any longer they would have burned so I would recommend that to anyone who thinks their oven will be too warm. I will spray the foil next time because they wanted to stick.

From: Panda Rose

On Jan 18, 2005

I love these chicken legs. I sometimes leave out the 5 spice powder as we are not too keen on it. I leave them to marinate for at least 5 hours and then grill them.