Sriracha Buffalo Chicken Legs


Some days are awesome.

Well, to be honest, most days are pretty awesome. But today was especially great. Today, I went on the radio….

I woke up this morning, put on my best made-for-radio t-shirt, and headed in to the CBC to be the guest on Maritime Noon, a local information/call in show, to speak about food photography, food culture, cooking, and what I do (whatever that is). It was really fantastic to be able to share with so many Maritimers our common love of food and photography. And is was incredibly inspiring to hear from folks of every age and background, and how food plays such a huge part in their lives.

Food is community, and it connects us to each other. It connects us to cultures all over the world. And it is easiest (and most delicious) way to experience that joie-de-vie that we all long after.

I loved today.

After being on the radio, I grabbed lunch out (a huge burrito), came home, and cooked all day while listening to Led Zeppelin.

Life is awesome. Yes, I’m beaming. Yes, I’m happy. Insert smiley face emoji.




This recipe for Sriracha Chicken legs is a spin on the classic Buffalo wing recipe. Easy, delicious, and completely comforting.

Sriracha Buffalo Chicken Legs

Makes 6 large chicken legs 

6 full chicken legs

2 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon ground black pepper

1/2 cup butter

2 garlic cloves

1/4 cup sriracha

2 green onions, shaved (or finely diced)

1 -2 red Thai chilies (for those who want to rock)

Limes, to serve


Preheat your oven to 350 degrees.

Place your chicken legs in a large bowl, and drizzle over your olive oil. Season with sea salt and pepper, and give the legs a good rub to get them well coated.

Heat a large frying pan over medium and, working in batches, sear both sides of the chicken for 2 – 3 minutes, to get the skin nice and crispy. Transfer to a baking tray lined with parchment paper, place your chicken on the tray, and transfer to the oven. Bake for 45 minutes.

While the chicken is baking, make your sauce. In a small saucepan, melt your butter. When the butter has almost finished melting, grate over your garlic and cook for 1 minute. Remove from the heat and stir in your sriracha.

After 45 minutes, remove your chicken, and baste each chicken leg with 3 tablespoons of your sauce. Place back in the oven, and bake for an additional 10 minutes.

Top the chicken with shaved green onions & diced chilies. Serve with your leftover sauce, some celery sticks, and a couple of cold ones.

Eat delicious.


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