Caramelized Baked Chicken Legs/Wings

"Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chicken and pop in the oven! I actually like this with wings better ;-) VERY IMPORTANT TO LEAVE IT IN THE OVEN UNTIL IT HAS CARAMELIZED TO AVOID DISAPPOINTMENT. Thank you to everyone for their positive reviews! Try adding Sambal Oelek as Chef #27416 has suggested in his review. What a great idea ;-)"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by karwats2 photo by karwats2
photo by Natasja P. photo by Natasja P.
photo by Veronica C. photo by Veronica C.
photo by Tiffany D. photo by Tiffany D.
Ready In:
1hr 35mins




  • Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
  • Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
  • Pour over the chicken.
  • Bake in preheated oven for one hour, or until sauce is caramelized.
  • Could also use wings or pork ribs.

Questions & Replies

  1. Has anyone tried substituting 1/4 cup of maple syrup for part of the honey?
  2. Could I use chicken thighs?
  3. Do you cover the chicken?
  4. Hello, can you tell me if you cover the chicken while in the oven?
  5. I am a fan of thighs more so than legs. Will this work with chicken thighs or is there too much moisture involved?


  1. 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"
  2. 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!
  3. 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!
  4. 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.
  5. 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.


  1. I made this and it turned out SO good.. The last 15 min. I raised the Temp to 425 and flipped the chicken over.. The next day with my left overs I heated up the sauce a little bit and dipped the chicken in it... WOW !!! .. SO Good....Going to make it again tonight using Thighs, I'm hoping it turns out as good !
  2. Added sweet chili sauce ??
  3. Thankyou for the delicious recipe!! family loved it... I tweaked it a lil by using sweet soy sauce instead of the soy sauce and honey.. I also chucked in some ginger and a squeeze of half a lemon and instead of ketchep I used BBQ sauce, marinated for an hour or so and baked for an hour basting every now & then. I also accidentally added water to marinade but still came out yummy & sauce was nice & thick.
  4. My family LOVED this recipe. A few things I switched out was, I added teriyaki sauce instead of soy sauce and also added about three tbsp of brown sugar. I added 2 tbsp of corn starch to the juice that the chicken simmered in (after 45 minutes I took the chicken out of boiling in the sauce and laid them on a cookie sheet to crisp) which I poured into a pot, added the corn starch to thicken the sauce then dipped each leg in after cooking was completed. I am not a fan of chicken legs but this blew me away. I will be making this again.
  5. The taste is good but I didn’t like how soft the chicken was. Next time, I will definitely drop the chicken in the fryer and crisp up the skin, then dry off the oil, brush on the honey soy mixture, and bake it at a higher temperature for a shorter time. Goes really well with steamed jasmine rice.


I am NOT married anymore with 3 kids. About to have my 4th child with my new partner! With the internet I feel as though I have a never ending cook bookCooking is one thing that I can do, although it isn't easy as a suffer of MSJoining in the swaps has become a hobby of mine that i love. There are so many great recipes here is Zaar, including MINE ;-)
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