Reviewed: Jan. 22, 2009

I used this for 10 drumsticks and they came out really good. My husband likes his chicken cooked and then cooked again so my drumsticks came out a bit too caramelized. 10 drumsticks would have been cooked by 30 minutes so next time I'll have to do that.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 19, 2009

Yummy! I just made this for myself with some fried rice and I loved it. Quick easy and very enjoyable!

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Feesa1212

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Reviewed: Jan. 15, 2009

Chicken was delicious but it did not caramelize the way I had hoped. It was more like a savory sauce. Probably my bad cooking!

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homewoodfam

Home Town: Birmingham, Alabama, USA

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Reviewed: Jan. 13, 2009

very yummy. I marinated chicken breast and shrimp and my kids gobbled it up

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Jan. 6, 2009

EXCELLENT! This just might replace my Mom's famous chicken wings. They have great strong flavor for not having to marinate. I did cook for 1 hour (30 minutes on each side). I might try pre-cooking the sauce on the stovetop next time, but they still turned GREAT! I broiled for 5 minutes after the full hour just to add a crispy texture. DELICIOUS!!

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Katie H

Cooking Level: Intermediate

Home Town: Newburyport, Massachusetts, USA

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Reviewed: Jan. 6, 2009

really yummy and easy! i added about half a teaspoon of sesame oil for an extra asian flavor and some red pepper flakes for heat. so easy!

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IMMRLO

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Reviewed: Dec. 31, 2008

We really enjoyed this chicken... it was very tasty that it seemed bought rather than homemade!

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Jeannien

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Reviewed: Dec. 30, 2008

I don't know how this recipe gets so many good reviews. I made it and it was nothing special, the result is pieces of chicken swimming in brown liquid (and I did cook the sauce on stovetop first before baking the dish). Thinking of maybe most of the liquid is fat, I lost my appetite. My 4 year old ate this though, that's why this gets 2 stars from me.

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FILOMALI

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Reviewed: Dec. 29, 2008

great flavour but i also had the runny sauce problem...

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Lucie

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Reviewed: Dec. 27, 2008

This recipe is awesome! So easy and the taste is wonderful! It has an Oriental flavor to it. I didn't have enough honey and used karo syrup to make the rest which was about 1/4 cup. Am going to make it again with all honey. Thanks!

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PIRATE80

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Reviewed: Dec. 21, 2008

I doubled the sauce as I was using boneless, skinless, chicken breasts. The flavor didn't actually pop as much as I thought it would, but still very good. Boyfriend liked it a lot.

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Dec. 19, 2008

Very good. Used boneless, skinless chicken breasts. To thicken sauce, I added a corn starch/water mixture directly into the baking dish a few minutes before serving.

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SBURKINS

Cooking Level: Expert

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Reviewed: Dec. 16, 2008

A keeper!

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flavor7

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 15, 2008

These baked wings were delicious! I used all drumettes instead of wings, and they were all eated up so fast at my holiday party, with people asking me if I had more! I agree that the sauce wasn't as thick as it could have been when I poured it over the top of them, however I countered that problem by basting them every 10-15 minutes throughout the baking time and I think they were as delicious as could be! I can't wait to try this with boneless breasts.

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Jessica

Cooking Level: Expert

Home Town: Manalapan, New Jersey, USA

Living In: Voorhees, New Jersey, USA

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Reviewed: Dec. 15, 2008

I enjoyed the chicken very much, although i did follow some of the other reviews and cooked the sauce over the stove with a tablespoon of cornstarch to make it thicker. I then poured the sauce over the chicken and wrapped it tightly in foil so that it would boil the chicken in the sauce to make it more tender. i baked it for about 45 minutes wrapped up tight and then 15 more minutes opened up. This is also ideal if you don't want to make too much of a mess.

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Vicky Montilla

Cooking Level: Intermediate

Home Town: Paranaque, National Capital Region, Philippines

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Reviewed: Dec. 4, 2008

So easy and really yummy!

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Ellery

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Reviewed: Nov. 24, 2008

Good flavor! Tried this on chicken wings and they were very tender. Would be good on other cuts of chicken.

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Carol

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Nov. 22, 2008

Husband favorite

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Joanne

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Reviewed: Nov. 18, 2008

I was going to give this three stars but my 10 year old niece actually liked it so it earned another star - she's very picky! It wasn't a bad recipe just not one that I enjoyed. I might do this for a snack for my kids again but wouldn't make it as a main dish. It is too sweet as a main dish, IMO.

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Orchid

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Monroe, North Carolina, USA

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Reviewed: Nov. 12, 2008

I used this recipe with chicken leg quarters, and as my 5 year old son kept saying through dinner, "This is the best chicken that you ever made mom!" It was so easy and delicious. A definite keeper! Thank you!

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pcmomofsix

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Caramelized Baked Chicken

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