6 chicken leg quarters
3 tablespoons soy sauce
¼ cup brown sugar
¼ cup honey
⅓ cup of Pinot Noir Wine Vinegar
½ teaspoon Yellowbird Sriracha Sauce
1 teaspoon cornstarch
2 tablespoons of Garlic Infused Olive Oil
Wash chicken and completely dry with a towel. In a frying pan add the Garlic Infused Olive Oil and cook chicken over medium high heat for 10 minutes or until all sides are browned. Place chicken in a (foiled) baking sheet, add the sweet and sour sauce and coat evenly. Bake in the oven for 10-15 minutes uncovered so that the sauce will caramelize.
Serve hot over rice or with veggies.