If I have a guilty-pleasure-trash-food-first-love-can’t-believe-I’m-admitting-this food, it’s tater tots. I own a deep fryer that has produced more tater tots than all other foods combined. I even created a Tater Tot Cone Holder for use at parties for my Tater Tot Bar with Accompanying Sauces.
We all have Ore-ida, the inventor of tater tots, to thank for the best of all bad foods. And although they make a fabulous version (it is the original after all) I tend to favor the Trader Tots from Trader Joe’s. Either way, turning them into The Best Veggie Patty Of All Times is a great idea. No meat eater on the planet will complain about this meatless burger.
Hoisin Stout Chicken Legs
- 2 cups buttermilk
- 12 ounces pale ale
- 2 tbs salt
- 3 lbs chicken legs
- 2 tbs sesame oil
- 2 cloves garlic, grated with a microplane (or minced)
- 2/3 cup stout beer
- 1/3 cup soy sauce
- 3 tbs honey
- 7.4 ounce jar Hoisin sauce (about ¾ cup)
- ¼ tsp smoked paprika
- ½ tsp sriracha hot sauce
- 2 tbs olive oil
- In a large bowl whisk together the buttermilk, 12 ounces pale ale and salt. Add chicken, cover and allow to sit at room temperature for 30 minutes (if all ingredients are cold from the fridge, this is not long enough from any foodborne pathogens to form). Alternately, chicken can also be allowed to soak in the fridge for 3 to 6 hours.
- Rinse chicken well with cold water, pat dry.
- While the chicken is soaking, make the glaze. Add the sesame oil to a pot over medium high heat, add the garlic, stir. Add the stout, soy sauce, honey, hoisin, smoked paprika and sriracha, bring to a boil, stirring frequently until thickened, about 8 minutes.
- Preheat oven to 425.
- Heat olive oil in a skillet over high heat until just starting to smoke. Add the chicken (working in batches if necessary) and sear on all sides until browned, transfer to a baking sheet that has been covered with parchment paper or aluminum foil. (note: browning the chicken before the oven will help you to avoid rubbery, chewy, skin on your chicken).
- Brush the chicken on all sides with glaze. Cook for thirty minutes, removing chicken from the oven and re-glazing every ten minutes. Cook until internal temperature reaches 165.
- Preheat grill to medium high.
- Brush the grates with olive oil.
- Brush chicken on all sides with glaze.
- Place on hot grill, close the lid.
- Turn and brush with glaze every 2 minutes until cooked through, about 8-10 minutes.
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Sriracha Sour Cream adapted from The Sriracha Cookbook. Buy it. Right now. For real.