By djmastermum on November 14, 2005
Photo by Lavender Lynn
Photo by Lavender Lynn
"Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chook and pop in the oven! I actually like this with wings better ;-) VERY IMPORTANT TO LEAVE IT IN THE OVEN UNTIL IT HAS CARAMALISED TO AVOID DISAPPOINMENT. Thank you to everyone for their positive reviews! Try adding Sambal Oelek as Chef #27416 has suggested in his review. What a great idea ;-)"
Serving Size: 1 (198 g)
Servings Per Recipe: 6
"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""
"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!"
"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!"
"This was a big hit with my family tonight. I skipped the olive oil, coated the bottoms of my baking pans with non-stick foil and tripled the recipe. I used bone-in breasts, drumsticks and skinned thighs. I turned the pieces halfway through cooking. When the chicken was done, I poured the sauce into a pan and boiled it until it thickened while the chicken rested, then poured the sauce back on. Next time I'm going to add 1/8 cup of Jack Daniels and call it Whiskey Chicken."
"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!!"
"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!"
"I prepared this tonight for my three children, one of their friends who is sleeping over and my husband. For the first time in YEARS it was completely quiet at the dinner table! It was one of those busy days when I had chicken thawed but had not decided how I was going to cook it. I ran across this recipe and decided to try it because of the rating and reviews. I concur with every other reviewer that this is a winner. I amped up the garlic (we love garlic), let it marinate for about 2 hours, and basted consistently while in the oven. Simple ingredients, quick prep, and a "crowd pleaser" in my household."
"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!"
"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."
"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."
"This is such a hit in my family. I make it as the recipe says, but I do remove some of the cooking liquid with a turkey baster to help it carmelize. I also cook ribs this way. I've also shared this recipe with several friends and they all rave about it as well. over the past year, I've tweaked this a bit. I find I get better results subbing brown sugar for the honey and using a foil lined cookie sheet to bake the legs on. Removing the skins definitely helps with the caramelization. You also get a lovely coating of sauce if you baste the chicken every 15-20 minutes."
"Wow this is GOOD! I only used 1/2 cup honey and I used about 1/2 tsp. garlic powder. I also used gluten free soy sauce. I kept skin on chicken and baked it for 45 min. at 350, basting every 15 min and turned them at 30 min. Last 15 min. I turned oven up to 375. So total cooking time was 1 hour. The color was gorgeous and skin crisped nice. My kids LOVED it too which is always a big plus!"
"We Loved this chicken! After reading the many posts, I decided to OMIT the olive oil in the ingredients and only use enough to coat the bottom of the pan to prevent sticking. I feared the oil could cause the sauce/glaze to "slip" off the chicken, causing no flavor to soak into the meat. I also baked the chicken at 400 degrees F. for 30 minutes, leaving the chicken in the oven, turned the temperature down to 350 degrees F. baking for 20-30 minutes more. I found it advantageous to baste the chicken every 10 minutes as the sauce is thin but did create a yummy sweet/sour flavor when done. This is a keeper!"
"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... ;)"
"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."
"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!"
"This was VERY easy to make and VERY Yummy!! I baked them at 350 for 52 mins and upped it to 400 for the last 8 minutes to help them carmelize. The chicken was tender & delicious. Also, the sauce was DELICIOUS. I served it with brown rice and the sauce was great on the rice."
"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."
"Chicken was full of flavor and very tender and moist. I used drummets, my family loved it!!!Thanks so much"
"This was excellent. I also removed some of the cooking liquid with a turkey baster to help it carmelize, and it worked perfectly."