Caramelized Baked Chicken Legs/Wings

From: Vickiva

On Jul 9, 2009

I used split chicken breasts so I probably got different results-but it turned out really good with the sauce poured over the chicken. Without putting the sauce on, it was a little bland. I will definitely make it again and next time I will try to premarinade. Thank you for sharing this!

From: Virginia Cherry Blossom

On Jun 29, 2009

Oh my this was so good and easy! I cut recipe in half, used chicken legs minus the skin, and I turned half way through cooking. I cooked on 350F for 1 hour and served over rice. This would be really good with some veggies too! You could probably cut back on the honey and still get that sweet flavor; I may try that next time. Thanks for posting!

From: Poor College Student Chef

On Feb 6, 2007

MAKE SURE YOU COOK AT 180 CELSIUS, or 350 FAHRENHEIT! That may clear some problems up The chicken was delicious! I used skinless thighs, and the meat carmelized into a nice red color. The sauce was sweet and garlicky. However, it didn't penetrate too far into the meat. The 2nd day leftovers were actually better! The flavor went through the entire meat. I'm going to try marinating this before cooking next time. Thanks for this creative recipe!

From: MTpockets

On May 12, 2007

I really loved this recipe. The only change I made was to cut back the honey to 1/4 cup but that was only because that was all I had left at the time. I used this sauce on about a dozen and a 1/2 drumsticks and they were delicious. I just baked them uncovered at 350' for about 45 minutes to an hour, turning them over once, and I basted them frequently. They were a nice golden brown and they tasted great. Wounderful! I'll definately use this recipe again. Thank's for posting!