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1) Preheat oven to 400F.
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Non stick foil line a cookie sheet with sides, set aside.
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Place chicken legs in a large bowl and drizzle with one tablespoon of canola oil.
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Season generously with salt and pepper.
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Toss to coat.
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Sprinkle the flour over the legs and toss to coat.
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Place on prepared cookie sheet and lightly drizzle with more canola oil.
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Bake for 45 minutes to an hour or until nicely brown and crispy.
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2) Place a medium sauce pan over medium heat and add 1 tablespoon canola oil.
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Once hot add the ginger and red onion.
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Cook for about 5 minutes, stirring often.
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3) Add garlic, cook for about one minute.
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Add the rest of the sauce ingredients and simmer for about 3 minutes to reduce slightly.
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4) Chop the peanuts and slice the green onions.
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5) Once the chicken is done, using tongs, dip each chicken leg into sauce to coat.
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Garnish with the chopped peanuts, green onion, and a light drizzle of honey.
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*Serve with steamed rice and simple stir fry vegetables.
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Spoon extra sauce over chicken, rice and veggies, yummy!
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*Substitute chicken wings for the legs for an outstanding and beautiful appetizer.
