Reviewed: Apr. 22, 2008

This sauce was awesome! Honestly, I wasn't expecting it to turn out as good as it did. I turned the chicken wings once halfway through the baking time, and the sauce caramelized nicely. Tasted nice and sweet - a nice change from hot wings! Thanks!

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Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Apr. 20, 2008

This recipe was great. I ran out of honey so I used maple syrup instead & they still turned out great! I will make this again!

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Sarah

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Apr. 18, 2008

Fantastic recipe! Our whole family loved it! I used drumsticks and it still turned out delicious. Definitely a keeper.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Apr. 18, 2008

I made exactly as written, but used a whole chicken bone-in pieces instead of just wings. The pieces with the skin intact, carmelized beautifully making presentation very, very nice for company. I did not cover, did not turn However, I DID baste about every 15 minutes and left in a the oven (turned off) for about a half hour longerm after my chicken was donem while I stir-fried some snow peas & matchstick carrots to go with. Similar, but much less overpowering soy flavor than a Teriyaki. LOVED the chicken cut up over rice with the veggies and sauce all together. Will make again FOR SURE intentionally using more than wings and "all mixed up".

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Apr. 5, 2008

pretty good. I did get it to caramelize by basting it and turning it every 10 minutes. I also browned the chicken on the George Forman (too windy to do it on the grill) to add a little more flavor. We ate it with rice and put the sauce over the rice. It was yummy and I would rate it 5 stars but I feel I have a similar recipe that is a lot better. I just wanted to try this one out. I may try it again and play around with it.

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Apr. 2, 2008

Sauce is awesome! Husband always complains about my cooking but this time, he just kept eating. It's his way of saying good job. Will definitely keep this recipe around!

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myla

Cooking Level: Beginning

Home Town: Fresno, California, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Mar. 27, 2008

This recipe is WAY OVER RATED!!! There has to be an ingrediant missing, cause just like all the other reviews i read the sauce DID NOT carmelize, and by cooking the chicken for the length of time listed it really dried it out, and now my house smells like burnt soy sauce. I WILL NEVER AGAIN MAKE THIS RECIPE

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dlarkin

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Lacey, Washington, USA

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Reviewed: Mar. 26, 2008

This was EXCELLENT! My husband loved it. It is a great new way to have baked chicken. I used a cut up fryer chicken rather than wings only and it was fantastic! This one goes into my favorites.

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Timmies

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Reviewed: Mar. 23, 2008

WOW. My spousal unit does not like soy sauce or anything sweet on his meat! This recipe changed his mind and has now become a staple in my arsenal of quick cooking. I marinate chicken or pork tenderloin in this and it always ends up tasty tasty! Once for a quick change, I added sesame oil and hot chili oil to the mix, and it was pretty good too!

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Everett's Mama

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

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Reviewed: Mar. 19, 2008

Very good! I cut down the amount of ketchup and honey but added a bit of curry powder.

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Em

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Mar. 16, 2008

WOW!!! This was awesome. I used chicken breasts, and cooked the sauce in a saucepan for about 20 minutes before baking 1 hour with the chicken in the oven. So, the sauce was cooked for about 1 hour and 20 minutes. I'll be making this chicken again for sure!

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Isa Kiehnle

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2008

This was so simple to make and tasted very good. I used boneless chicken breasts and baked them at 400 for 20ish minutes. I cooked the sauce on top of the stove for 10 minutes first, and added some cornstarch...it got nice and thick. The kids really liked it.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 7, 2008

Well, I did the same as others suggested by cooking sauce on stove top first, and it still did not caramelize. It was tasty, but just more like a sweet barbecue sauce. A friend of mine who is a chef said that the reason for this is that honey melts, it does not caramelize. You must have sugar for it to caramelize. Still, was tasty. Definitely season your chicken breasts first and cook them without sauce for about ten minutes; gives the chicken itself more flavor. I am not opposed to making this again, but I guess I will hunt for another recipe for "caramelized" chicken.

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alliechick

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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Reviewed: Mar. 1, 2008

I made this with the suggested quantities for boneless chicken breasts and it was fabulous! Everyone in my house loved it! Thank you!

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araquiel

Cooking Level: Beginning

Home Town: Redding, California, USA

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Reviewed: Feb. 29, 2008

served over rice. Very good

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shaunna

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Reviewed: Feb. 28, 2008

very easy very tasty, my boyfriend could not stop eating it. He thinks that I am the best cook and he does not that I snapped this recipe from you. I will make it again and again. Thanks for sharing the recipe!

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Rhian Atta

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Reviewed: Feb. 27, 2008

A nice change from other baked chicken recipes. The carmelizing worked well for me, I just made sure to baste the chicken often.

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CBUNNUMS

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

This was good...I served it with vegetable fried rice from this site.I am only giving this 4 stars because I, like many others, had trouble with this actually carmelizing. I did thicken the sauce with cornstarch and I added some ginger paste and some cilantro to the sauce as well. Maybe this had something to do with the caramelizing, but I doubt it...that being said, I did think that the sauce was delicious- my daughter ate an entire chicken breast!(she hardly eats a thing) I will definately be making this again!!

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Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Feb. 25, 2008

My family LOVED this recipe~~ I will use skinless boneless chicken breasts next time, I had chicken legs on hand and it was a bit messy ~ but really good!! Thanks for the recipe!

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SoonerFan1

Cooking Level: Expert

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Reviewed: Feb. 22, 2008

This was absolutely amazing!!! I tried boiling the sauce first, but still couldn't get it to thicken up. But that was our only complaint! Excellent - we've used it twice in the past two weeks!

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