Caramelized Baked Chicken Legs/Wings

Hello DjMastermum; This recipe is so easy to make and turns out absolutely fantastic. I used chicken legs with back attached and the only addition to your recipe was 1 teaspoon of Sambal Oelek. I baked the legs at 350 F for 52 minutes, then turned the heat up to 375 F for 8 minutes. They caramalized to perfection. We had a visitor just as the chicken was finished and even though he had his dinner, he wanted to try the chicken. Well, talk about devouring the chicken and for a moment I thought he was going to eat the bones. Smackin his lips, and wanted the recipe immediately. Thank you so much for a real yummy, yummy chicken recipe. "Uncle Bill"

I've been cooking for 42 years of marriage and have to say this recipe is one of the best for chicken legs. I had 5 pounds of chicken legs and doubled everything but the honey and it came out so delicious. My husband said I could make this every week and he would be happy. A real keeper. Delicious!

These were delish! I boiled my frozen wings for ablout 15 min. to thaw and render some of the fat. I baked them at 400 degrees until they were brown and crispy and then basted them with the sauce. Perfectly carmelized and so good...was glad I had no-stick foil, worked very well! Thanks for posting this recipe!

This was a big hit with my family tonight. I skipped the olive oil, coated the bottoms of my baking pans with non-stick foil and tripled the recipe. I used bone-in breasts, drumsticks and skinned thighs. I turned the pieces halfway through cooking. When the chicken was done, I poured the sauce into a pan and boiled it until it thickened while the chicken rested, then poured the sauce back on. Next time I'm going to add 1/8 cup of Jack Daniels and call it Whiskey Chicken.

This is such a hit in my family. I make it as the recipe says, but I do remove some of the cooking liquid with a turkey baster to help it carmelize. I also cook ribs this way. I've also shared this recipe with several friends and they all rave about it as well. over the past year, I've tweaked this a bit. I find I get better results subbing brown sugar for the honey and using a foil lined cookie sheet to bake the legs on. Removing the skins definitely helps with the caramelization. You also get a lovely coating of sauce if you baste the chicken every 15-20 minutes.