Recipe by cheryLfaLkner
"My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
garlic salt, or to taste
vegetable oil for frying
soy sauce (such as Kikkoman®)
hot pepper sauce (such as Frank's RedHot®)
Absolutely amazing. I, too, found the sauce to be a bit thin, so I started over, reduced the water & vinegar, and increased the ketchup slightly and it cooked down to a perfect glaze. I used legs and thighs and the amount of flavor was INCREDIBLE, considering the simplicity of the ingredients. The flavors are very bold and Asian.... you couldn't have convinced me that ginger wasn't in this dish if I hadn't made it myself. Definitely a new favorite.
Very tasty - just too sweet. I know you need the sugar to get it sticky, but taste is also important. With 3/4c sugar and a bit more peper the sauce would taste a lot better over rice. I will be using the adapted recipe in future because even the original was good.
Thanks for all of the Great Reviews! The MOST Important part about this recipe is that you HAVE TO BASTE IT! With a 'baster' every 10 minutes! Reach in and get the juices and drizzle the sauce all over the chicken. The sauce thickens as it cooks.
This recipe was totally worth it! I loved the flavor. I also did chicken wings. I'm not sure why previous reviews said the sauce was too thin. It is thin until you continue to baste your chicken in the oven and it thickens all over the chicken as it bakes and mine was quite thick when done. This flavor is yummy and reminds me of General Tso's Chicken. Mmmmm good! I will definitely be using this recipe again with all different cuts of chicken.
didnt change a thing, this is good as is, yes the sauce is thin but it will thicken during cooking. my hats off to your mom.
It's so nice to have something your Mother cooked from your childhood pop up like that!!! My mom recently found a recipe from childhood and made it for me . What comfort!! Your wings are now going to be a tradition in our family . They were so good!!
This came out DELISH! My 11 year old so had 2 servings. I used Chicken Tenderloin and following the recipe of 3 lbs, I had to make a 2nd batch of sauce before putting it in the oven. Followed it to the T and came out great!!! Only thing I will change next time .. More Heat .. at it's written, is sweet no kick (at least not to me) ... make 1/2 for ltlman and 1/2 for me---HOT! Some stated sauce didn't thicken up....SO not the case - happens in oven stage of recipe. Got thru photos to mine and you can SEE the stickiness! Thank you so much for submitting!!! Those who try won't be disappointed - especially if you have littleones!
Oh wow these wings are absolutely delicious! My whole family went nuts for these wings and there were no leftovers. I wish I could give them more than 5 starts. YUM YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Sticky Chicken From 1972
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 301
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make chicken wings with a pastrami kick.
See how to make saucy oven-fried chicken wings.
Baked Parmesan chicken with an easy, elegant white wine sauce.