- STEP 1
Make the sauce Put the chillies, garlic, vinegar, lemon juice and sugar in a food processor with some seasoning; blitz to a purée. Transfer to a bowl and stir in the paprika, oregano and oil.
- STEP 2
Prep the chicken Use a small, sharp knife to poke 6-8 deep holes all over each chicken leg, piercing fairly deeply. Place in a dish.
- STEP 3
Seal in the flavour Brush half the sauce over the chicken legs. Cover, then marinate in the fridge for at least 1 hr, or overnight if preparing ahead. Preheat the oven to gas 3, 170°C, fan 150°C. Transfer the chicken legs to a roasting tin, leaving space between each, then roast for 40 mins.
- STEP 4
Add more sauce Increase the oven to gas 7, 220°C, fan 200°C. Brush the remaining sauce all over the chicken with a pastry brush, then return to the oven and roast for a further 15 mins or until the chicken is cooked through and beginning to char. Serve with the lemon wedges for squeezing over.