In medium bowl, combine all of the ingredients except the chicken.

Whisk until combined. Pour half the mixture into a gallon-sized plastic zip bag, reserving the rest for later use.

Add chicken legs to the plastic bag, seal, and massage the marinade into the chicken.

Refrigerate at least 30 minutes (longer is better).

Preheat oven to 400 degrees.

Place chicken legs on a foiled and greased sheet pan with plenty of space between pieces. Throw away the bag and any remaining liquid from the bag.

Bake chicken 25 minutes. Brush both sides with reserved sauce and flip. Continue cooking 20 minutes.