The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 6, 2009
I have been making this recipe for years now, only using chicken wings, everyone raves about them, I usually make them at Christmas time, the only thing different is, I bake them in a 300 decree oven, for about 2 to 3 hours, the sauce gets nice and thick and gooey, and they fall of the bone, I don't like chewy chicken wings, you can serve them either hot or cold, try it you'll love them. Remember watch them and turn them often.
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Roz

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 4, 2009
Every year Rosh Hashana is at my house in the fall. It's the Jewish Newy Year so it's traditional to make sweeter dishes for a "sweet" new year. I get requests for this dish every year from my family. It's very easy, could be a weeknight dinner, so I'm happy to make it for the holidays! It always comes out moist and yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 13, 2008
This is a great recipe. I added pineapple chunks for the last 10 min and served it with rice and a garden salad.
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Photo by RABAJE

Cooking Level: Intermediate

Living In: Capitola, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 19, 2008
What a great combination of flavors! Add red pepper flake if you like some heat and take the skin off the chicken. It's sweet, oniony, and a little spicy..a definite try! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 13, 2008
Great as is.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 17, 2008
This dish was good, but provided too much fat for my liking. The sauce didn't thicken as much as it should have. Very good flavor and I will make it again. Instead of French dressing I used orange sesame manderine dressing. Nice flavor.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 6, 2008
YUM! This is a recipe that was given to my mom when I was a kid but she only made it once or twice before losing it- I'm so glad I found it!
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Photo by Nicole1213

Cooking Level: Intermediate

Home Town: Watsonville, California, USA
Living In: Freedom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 29, 2008
Oh my goodness this is soo good! Thank you for sharing this recipe. My kids and husband loved it but I did a few changes. I went ahead and cut off the skin as the reviews had said. Then I seasoned it with season salt and pepper on both sides. Then I seared both sides of the chicken on a pan in olive oil. After I placed them in a pan and covered it in the apricot sauce. Using apricot jelly, onion soup mix, Italian dressing and a TBS of sugar. Yummy! Would make this again and share this. aloha!
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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Misawa, Aomori, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 23, 2008
What caught my eye was that I would have NEVER mixed those ingredients in a single recipe. It was incredibly easy and really, really good. Loved it.
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Cooking Level: Expert

Home Town: Coconut Creek, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 20, 2008
This was good, thanks.
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Photo by Allrecipes

Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 6, 2008
I made this recipe with Russian dressing and it came out excellent! I baked the chicken pieces meat facing down for 30 min and another 40 min meat side up. It was juicy and tender! I will definately use this recipe again!
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Cooking Level: Intermediate

Home Town: San Benito, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 4, 2008
A very easy and tastey recipe. This would be good to bring to a pot luck. I used 6 large leg quarters and used orange marmalade because that is what I had on hand. The cooking time was about 1 1/4 hours. I also removed the skin before cooking and the chicken was very moist and the sauce was not greasy.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Frankfort, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 14, 2008
We love this recipie. I marinate it for a couple of hours before I cook it and it is so tender. I use chicken breasts instead of thighs and wings. We use it for small dinner with friends. Love it.
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Cooking Level: Intermediate

Living In: Cleveland, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 13, 2008
This made a nice meal. Everyone gave it a thumbs up. Very easy to make. I really like the Chutney Chicken from this site but this was a nice change. I may add a little red pepper flakes &/or garlic next time to spice it up a little.
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Photo by CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 14, 2008
This was very tasty. It has an almost Asian flavor to it, which could easily be played up with a little soy sauce and some creativity. Yummy served with rice and sugar snap peas!
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Photo by KMWILSON98
Home Town: Dixon, Illinois, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 4, 2008
Not a hit with our family. The onions were over powering and the flavors did not blend together well for us. Will not be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 14, 2008
We loved it. Definitely a keeper. I used boneless, skineless chicken thighs and served it with rice pilaf and steamed broccoli.
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Photo by Allrecipes

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 11, 2008
Excellent taste and so easy. My husband and I loved the dish but would remove the skin next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 14, 2008
Made this the other night and the whole family loved it. Everyone wanted seconds! The only thing I will do differently is skin the chicken next time. I left it on and the dish came out really greasy; which was a shame because I couldn't pour any of the sauce from the pan on the plated dinners. But the entire family agreed it is a good dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 10, 2008
Turned out pretty good. I used bone-in breasts, which were rather large, and it took a little over an hour to cook though. I basted several times, and it made a nice glaze.
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Photo by LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA
Living In: Baltimore, Maryland, USA

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