2-3 lbs* of chicken legs/drumsticks, skin removed
1 (8 oz) can tomato sauce
4 cloves garlic, minced
1/4 cup soy sauce
1/4 cup (packed) brown sugar
Remove skins from chicken legs by firmly "peeling" toward the end of the bone you hold on to while eating them & then cutting loose skin off. Place chicken legs into glass 9x 13" baking pan, with bones aimed toward center (the way they came in the package from the store). Mix sauce ingredients together and pour over chicken legs. Bake uncovered at 400 degrees until cooked thoroughly through (meat thermometer reads 180 degrees, meat start to fall off the bone if overdone). You can "baste" them with the sauce during cooking, but I usually forget and they still taste amazing. Just spoon a bit of sauce over them when serving. These can be done in the crock pot but they don't hold together well and the sauce is much thinner. Highly recommend baking them (and it's faster).
* For 4-6 lbs of chicken legs/drumsticks, double the sauce recipe as I did for the pan below.