Recipes:
# Gingery Baked Chicken Legs
## INGREDIENTS
* ¼ cup dry sherry or chicken broth
* ¼ cup soy sauce
* ¼ cup firmly packed brown sugar
* 1 teaspoon ground ginger
* ¼ teaspoon dry mustard
* 1 clove garlic, minced
* 8 chicken legs (1½ pounds total)
**SERVES 4**
---
## Make Ahead
Combine leftover chicken with sliced water chestnuts, celery, cashews, green onions and mayonnaise for an oriental chicken salad.
---
## Variation
For a hotter sauce, stir in **¼ teaspoon cayenne pepper** in step 1 or use **½ teaspoon hot red pepper sauce**.
---
### 1
Preheat oven to **350°F**.
Combine sherry, soy sauce, brown sugar, ginger, dry mustard and garlic in a large bowl; mix well.
---
### 2
Pierce chicken in several places with a fork.
Add chicken to sauce in bowl; toss to coat well.
---
### 3
Place chicken and sauce in a baking dish.
Cover with foil.
---
### 4
Bake chicken, turning once, for **30 minutes**.
Remove foil during last **5 minutes** of baking to brown skin if desired.
---
## Make It Quicker
* Mix the sauce ingredients in step 1 in a resealable plastic bag. It will save washing a bowl and precious minutes during cleanup time.
