Monday, July 27, 2009

Who says KFC is the only finger-licking-good chicken?

Yesterday was a glorious day. My second grandchild, Zoe, came home from the hospital. I offered to make dinner for my son and his wife on their first night home with Zoe. When I asked what they wanted for dinner my son quickly yelled, "Sticky chicken"!

This recipe for sticky chicken came from my mom and was originally called "Brandied Chicken Wings," but when my daughter was 4 years old she continually called it "sticky chicken." The new name stuck to the very sticky chicken.

The original recipe called for chicken wings, which is OK if you are making an appetizer. But chicken legs work much better if you are using it as a main dish.


3-4 lbs. chicken legs
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup white wine
4 green onions, green and white parts chopped

Serves 4-5

Preheat oven to 425 degrees, F. Spray 9 x 13 inch pan with non-stick cooking spray. Place chicken legs in a single layer in pan. Mix soy sauce, brown sugar, and wine together and pour over chicken. Sprinkle green onions over chicken and bake in oven for 35 minutes. Turn chicken pieces over in sauce and bake for another 35 minutes, or until soy mixture has thickened and chicken is browned.

These legs are great hot but can also be served cold.

Hopefully, Zoe, eventually will enjoy them as much as the rest of her family does.


  1. MMMMMMM. My Favorite!

  2. Congratulations on your new grand-daughter and your great recipe blog. . . sticky chicken swounds great. I'll have to try it for my next dinner party. . . what kind of wine would you serve? . . . I have several bottles of Two-Buck Chuck, but very little of the quality variety. I'm thinking beer would go with this, but maybe a quality chardonnary would be the best choice.

    -- Stuck in Fresno Without a Good Wine

  3. I think beer would be a great choice. Thanks for commenting.

  4. Sticky Chick-chick???... without being spicy?...definately a fabulous plum wine or maybe a gwertz.

  5. Ooooh! That does sound like a match! Thanks Cyrhen! Obviously, I'm going to have to consult with Cyrhen for the pairings. She knows her stuff!

  6. You're too kind...

  7. You folks know so much about food and wine and how to put it all together. Thank you for al this information. This is one of the most useful sites I've been on for cooking and entertaining 411.