Caramelized baked chicken slow roasted and basted with a honey ketchup glaze result in fall off the bone deliciousness no one can resist!
We are big fans of chicken wings in our house. My husband like them hot. I like them mild. And my children like them – plain.
They are not fans of spicy. And teriyaki just doesn’t agree with their taste buds.
My girlfriend Chrissy turned me on to this new flavor that even the pickiest eaters will love.
These caramelized baked chicken wings and legs have a sweet and sticky flavor that is just delicious.
Honey mixed with soy sauce and a spoonful of ketchup makes up the tangy coating. Perfect for a big party or for game day, these chicken wings and legs hit the spot.
The sauce is also good with chicken legs and bone-in breast of chicken.
There are many versions of this recipe swirling online.
The trick to the sauce thickening and caramelizing is heating the sauce on the stove top with a little cornstarch before pouring it over your chicken.
An hour baking in the oven and your chicken is ready to serve.
Caramelized Baked Chicken
- 3 pounds chicken legs, wings or drumettes
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- Salt and pepper
- Red pepper flakes, optional
- Preheat the oven to 350°F.
- On the stove top over medium heat add the olive oil, ketchup, honey and garlic in a small pot. In a separate bowl, add the 2 tablespoons of cornstarch to the soy sauce and mix until well incorporated. Once the sauce in the pot starts to simmer, slowly pour in the cornstarch and soy sauce mixture and continue to stir until the glaze thickens.
- In a 9 x 13 inch Pyrex dish, arrange your chicken and season it with salt and pepper. Pour the sauce over the chicken and bake for one hour or until the chicken is caramelize, basting as needed.