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This chicken forms it’s own sticky-sweet sauce as it cooks! It’s tender and juicy despite the long cook time.
I’m glad I decided to try it. The chicken was not dry at all! The sauce infused and gave it marvelous flavor–sticky, sweet and a bit tart. Yummy!
|Excellent for wings too|
Because this needs approximately 1 1/2 hours to get the sauce clingy and sticky, it’s important that you don’t use breast–either bone-in or boneless. This is a recipe for dark meat, so if you’re not a dark meat lover and only eat white, this isn’t your recipe. Of course you can try it with breast–and if you do, bone-in with skin only, but you’ll be sadly disappointed in the results. I believe the result with boneless skinless would be inedible, IMO.
This would be equally good with wings–use the same method and cook time. What a fantastic appetizer or football snack!
- 8-12 chicken thighs or drumsticks
- 1 cup ketchup
- 1 cup dark corn syrup or honey
- 1 cup brown sugar
- 1/4 cup + 2tbs soy sauce
- 1 tsp ground ginger
- 2 cloves garlic, minced
Preheat oven to 350 degrees F.
Place chicken parts, skin side down, in a 13×9-inch baking dish. You can crowd them if need be, it’s OK.
Mix sauce ingredients in a small bowl. Mix sauce well so the sugar dissolves–or if the bowl is microwave safe, microwave on high 20 seconds to help dissolve the sugar, but the sauce should not get hot.
Pour sauce over chicken in the pan, lifting the pieces to make sure sauce gets underneath.
Bake for 45 minutes; turn skin side up. Bake for an additional 45 minutes.
Serves 4-6 depending on appetite.
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