Roasted chicken wings with a sticky, sweet coating. Serve with rice and broccoli as a main, or on its own as a starter or party nibble.
Okay...all of you wanting to do the skinless boneless chicken and want the sauce to be thicker...here's how: 3/4 cup katsup 3/4 honey 1/2 soy 3-4 cloves garlic 1/2 teaspoon tabasco cook the mixture on the stove top until boiling and reduce heat. Pour on top of chicken and bake at 350 for 35-40 minutes...it makes the thick sauce we have been looking for in this recipe... - 19 Oct 2006 (Review from Allrecipes US | Canada)
After learning from my first attempt, I believe I've got the tricks for this recipe. I took tips from myself and other reviews as follows: 1.) season chicken, but watch the salt since the sauce has soy sauce 2.) add 2 tbsp cornstarch and boil sauce on stovetop until thick 3.) cover chicken and cook 45 mins @ 375 4.) uncover and cook for 15 more mins. This came out REALLY good for me. The chicken was tender but not dry and the wings were truly "sticky." The sauce was stuck to them and it was O SO GOOD. You won't be disappointed. - 06 Dec 2006 (Review from Allrecipes US | Canada)
I followed some previous suggestions when using this recipe with boneless, skinless chicken breasts. I cooked the sauce on the stove for about 15 minutes then put it on top of the chicken. 20 minutes at 400 and it turned out delicious. - 16 Aug 2002 (Review from Allrecipes US | Canada)