Reviewed: Apr. 7, 2013

I removed the skin from the drumsticks and omitted the salt and the butter. I uncovered halfway through the cooking time. I thought the sauce was fantastic, though thin. Next time I'll cut the water to 1/4 cup.

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Reviewer:

DKL

Reviewed: Apr. 3, 2013

I followed another reviewer's method of doing this on the stove top. Omitted the water, because some reviewers said it made the sauce too soupy. Next time will omit the salt. There is enough salt in the sauce from the catsup and Wocestershire sauce.

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Reviewer:

aing

Cooking Level: Expert

Living In: Bristol, Wisconsin, USA

Reviewed: Mar. 20, 2013

Horrible! If I could have given this 0 stars I would have. I made this recipe as written and I should have gone with other reviewers and not used any water. I ended up with broth instead of sauce even with taking the foil off half way through the cooking time to try to thicken up the sauce. Won't be making this again.

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Reviewer:

lois

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 20, 2013

I read most of the reviews before I made this and took into account the comments about the water and taking the foil off for the last 20 minutes. I had 4 chicken marylands and everything else in my cupboard except the mustard powder but I had honey seeded mustard in the fridge so used that instead and reduced the water by half I also took the skin off the chicken, turned them at 30 minutes cooked for another 20 and took the foil off for another 20. The sauce did not thicken it was very runny, but I found taking the skin off helped the flavour develop on the chicken so it was really nice. I would cook it again but I think it still needs some tweeking I will stick with the honey seeded mustard I think it gave it a nice sweetness

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Reviewer:

Nett

Reviewed: Jan. 30, 2013

I thought this was good! The chicken was a little bland hut the sauce was good. Next time I will either season the chicken or let it marinate in the sauce before cook it.

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Reviewer:

Shani

Home Town: Fort Worth, Texas, USA

Reviewed: Jan. 27, 2013

It works wonderfully as written and we often do it precisely as described. However, for extra kick I put four partly mashed garlic cloves in the bowl and sprinkle chicken with either chilli powder or tabasco before covering with foil.

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Reviewer:

Wulfrunian

Reviewed: Jan. 20, 2013

WOW! Just made this, family is raving about it with every bite! Only thing I did different --- I made a batch x 3, left the foil off, let the skin brown a bit, and then turned them and let them brown again. Fall off the bone, finger licking good amazingness!!! Thank you for sharing! Will definitely make this again, and have added to my Recipe Box!

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Reviewer:

Brite Eyes

Reviewed: Dec. 29, 2012

Just made this for lunch and it was a big hit! I baked the chicken for 2 hours first. Then, I added the sauce and baked for an extra 30 minutes. Loved it.

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Reviewer:

Justy

Cooking Level: Intermediate

Reviewed: Dec. 15, 2012

I doubled the recipe except used only 1/2 the water. I cooked it an extra 15 min. The sauce was super runny. I was hoping for a nice thick bbq sauce. Also it was way too greasy. i won't make this again.

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Reviewer:

Gabe and Kari

Cooking Level: Expert

Home Town: Catskill, New York, USA

Living In: Fargo, North Dakota, USA

Reviewed: Dec. 9, 2012

This was a hit with my family, including the three- and five-year-old. There was quite a lot of sauce, so I added two cans of white beans on a whim during the last 15 minutes, and it came out quite well! Next time I may try adding soaked dry beans at the beginning and cooking everything together, maybe with a bit more water.

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