1. Prepare materials. Wash the lute legs and fill the small holes with a toothpick, which is easy to taste.
2.
Put the mustard sauce in the crisper. Add chili juice, brown sugar, chili powder, vegetable oil, white wine vinegar, soy sauce, tomato sauce, garlic, salt and pepper.
Mix well and form a marinade.
3.
Put the chicken legs in the marinade.
Coat both sides with marinade. Put it in the refrigerator and keep it overnight. Make it delicious.
4. Place the marinated chicken legs in a baking dish lined with tin foil.
5.
Preheat the oven to 180 degrees, middle level, and place in the baking tray.
Bake for 15 minutes at 180 degrees.
6.
Take it out and brush the remaining marinade on the surface of the chicken legs.
Turn over and brush the marinade.
7. Continue to 180 degrees and bake for 15 minutes to make both sides evenly colored.
Tips:1. The chili powder used to marinate Korean kimchi is red in color, but not spicy and sweet.
2. After the chicken legs are roasted, they can be eaten with various dipping sauces.
