Caramelized Baked Chicken Legs/Wings

These were delish! I boiled my frozen wings for ablout 15 min. to thaw and render some of the fat. I baked them at 400 degrees until they were brown and crispy and then basted them with the sauce. Perfectly carmelized and so good...was glad I had no-stick foil, worked very well! Thanks for posting this recipe!

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I've made these a few times now. Exactly as written, both legs and wings. My husband LOVES them and I especially like that it uses up the honey and soy sauce that seem to be around our house for a long time. So easy to put together and very yummy. I think every ingredient is super important so wouldn't leave anything out. I once served them as an appetizer with both a sweet and sour dip and a spicy chili dip. Yummy!!

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really good but here are the changes i made.
***(if u have time marinate the chicken for few hours before putting in the oven)
****also, the "sauce" will be too thin, so I baste the chicken with it every 20 min or so. Also, after an hour, turn the oven up to 350 and leave chicken there till u see it brown up). Total time for me is about 1.5 hours. And we use a lot more garlic then this!

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I was afraid that after an hour the chicken would become dry so I took them out of the oven... but to be honest, they could have gotten another 20 minutes or so. They were great but the sauce wasn't thick enough (My son didn't complain though :). Next time I'll pay more attention to the instructions the chef wrote... ;)

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This recipe was really easy to make, and the ingredients were all on hand which was a major plus. However, it took me an extra 20 minutes cook time to get the chicken to carmelize. Even after the extra cook time the chicken was still super juicy and delicious.

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I used chicken wings (1 oz short of 5 lbs worth - 18 wings in total including tips - ) so I upped the sauce as follows taking into account dietary needs - 3 1/3 T olive oil, 3/4 cup soy sauce (low sodium), 3 1/3 T tomatoe sauce (ketchup). 1/2 cup honey and 5 teaspoons of minced garlic. I poured this over the wings and let them marinate for a few hours and cooked as directed (they were well crowded in the pan) and baked them for 1 hour at 175C fan forced oven and turned them over about half way through the cooking time. Delicious with the sauce drizzled over the rice and steamed vegetables. Of the 18 cooked we ended up with 5 left over and it is a bun fight between the DM and me as to who gets them for lunch tomorrow - so maybe if will have to be a snack for each of us. Thank you djmastermum for a great recipe (which I will be trying with a quartered chicken) , made for Aussie/Kiwi Swap #37 February 2010.

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My fiance and I both agreed these were fantastic, but...We want a little spice next time. I'm either going to add cayenne pepper or a chili sauce. I'm not sure yet. Other than that, my house smelled like that marinade for two days. Yummy!

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I've been cooking for 42 years of marriage and have to say this recipe is one of the best for chicken legs. I had 5 pounds of chicken legs and doubled everything but the honey and it came out so delicious. My husband said I could make this every week and he would be happy. A real keeper. Delicious!

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This was tasty. I did not get the carmelized thing but it still had a lot of flavor. There is a similar recipe on this site that get the caramelization. Maybe it was from the fat in the skin on the thighs that I used. I will try it with legs or wings next time and it might work better.

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Chicken was full of flavor and very tender and moist. I used drummets, my family loved it!!!Thanks so much

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Hello DjMastermum; This recipe is so easy to make and turns out absolutely fantastic. I used chicken legs with back attached and the only addition to your recipe was 1 teaspoon of Sambal Oelek. I baked the legs at 350 F for 52 minutes, then turned the heat up to 375 F for 8 minutes. They caramalized to perfection. We had a visitor just as the chicken was finished and even though he had his dinner, he wanted to try the chicken. Well, talk about devouring the chicken and for a moment I thought he was going to eat the bones. Smackin his lips, and wanted the recipe immediately. Thank you so much for a real yummy, yummy chicken recipe. "Uncle Bill"

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Just going threw my cookbook and found thease. they were so good, made them awhile ago and looking forward to them 2nite

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Was a lil short on the honey so added brown sugar & cranked oven up to 400 for last 20 minutes of cooking & it carmelized beautifully. Had it w/loaded baked potatoes & steamed broccoli & it was a VERY satisfying meal!

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This turned out great! I baked it in my pampered chef stone baker for approximatly 1 1/2 hours and it carmelized like described. I used chicken thighs. It was easy and I will be making again.Thanks for sharing!

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I'm giving this four stars because it is fairly simple to prepare. I baked it at 350 for 1 hour. The only regret that I have is that maybe I should have been basting the chicken throughout it's baking time? I noticed the bottom of the chicken legs were very sauce while the top seemed a bit dry. I'm thinking that maybe it could have used some more sauce on top in order to carmelize better. It didn't look as carmelized as the picture on here.

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This was very disappointing, after reading all the rave reviews. Part of it was my own fault: after seeing how many people said the cook time was considerably longer, I decided to cook it at a higher temp (400) for 1 hour. So it was really overdone. And not caramelized. But that wouldn't have happened if the person posting this recipe had used Fahrenheit, not Celsius. This is an American website, after all, so I don't know why Celsius would be used.

One other note: the recipe included salt and pepper. With a whopping 1538 mg. of sodium, no one would want to add more salt.

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I made this tonight for dinner -- using chicken leg quarters. The only thing I did to tweak it was add more honey than what it calls for - I put about equal parts soy and honey to keep it sweeter and not have the soy overpower. They turned out great! Also, like others have said, it is a little thin at first, so I kept spooning it over the chicken here and there. The other additional step I did was first start with the chicken skin side down, so it soaked up the sauce, then flipped it half way through cooking. The hour cooking time worked perfectly - very moist and nice glaze!

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These were great! I made it with chicken thighs and they cooked at 375 for about 75 min. They came out tender and yummy! The sauce was pretty thin but we got a thin layer of carmelization. This was an easy week night staple. Thanks for the great recipe djmastermum.....

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Great recipe! I was looking for a fairly simple recipe. I searched for baked chicken. This was easy and VERY scrumptious. I made it exactly like the recipe said. I didn't know though if it was supposed to be baked covered or uncovered. Since it didn't specify I did it uncovered. I was a little worried that it would be dry baking that long. I decided to flip the chicken several times during the baking time. It tasted fabulous! My sauce was a little thin, but the chicken I had on hand was injected with a water solution, so I'm sure that contributed to the sauce being thin. We spooned it over the chicken and baked potatoes. Yum! fyi- for those of us on Farenheit the degrees should be 350. I had to find a celcius to farenheit converter. Next time I'll try it with butcher-shop chicken to see if the sauce is still thin. Either way, it is absolutely wonderful. Thanks for sharing the recipe.

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This is great! Super easy and super tasty. I basted with the sauce every 20 min or so and they turned out perfectly caramelized. Thanks for posting!

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