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This chicken I make weekly for Shabbos. It’s a simple tangy chicken with a hint of spicyness! It’s a family favorite!
chicken legs or wings
sweet and sour duck sauce (any kind works)
sriracha sauce
Clean and cut your chicken legs or wings and lay in a single layer in a 9 x 13 inch pan.
Pour about 14 ounces of duck sauce over your 9 x 13 pan of chicken legs or wings.
Then drizzle a nice amount of sriracha sauce over that (according to how spicy you like it).
Cover and bake however you prefer.
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