Had a difficult time deciding on a rating for this dish. The flavor was delicious but, I found the sauce to be runny and not thickened. I knew that the chicken would burn if I didn't cover it so I started it out skin side down, covered with foil. At 30 minutes, I turned the chicken pieces over. At 45 minutes, I uncovered it. At the end, I basted everything with the watery sauce because the pieces looked dry on top. The skin did not get crispy (probably because it was covered). But, the flavor was very good and the chicken was moist. It would make delicious chicken wings if I could figure out how to get thickened sauce without burnt chicken. Update: Have tried again. I recalled from making ribs that when you want something to caramelize, you need to use a shallow pan. So, I made the wings in a jelly roll pan covered with foil. Once again, the taste was good, but the sauce still did not fully caramelize. It did get thicker than last time. Won't make again as there are other easier, better recipes for sticky wings.
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Had a difficult time deciding on a rating for this dish. The flavor was delicious but, I...