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Sweet and sticky chicken, with a secret recipe

Sweet and sticky chicken, with a secret recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

The secret to this recipe is coffee. Don't let this put you off, you won't be able to taste the coffee in the dish, however, it does add a special richness. This original chicken dish goes exceptionally well with plain rice.

156 people made this

IngredientsServes: 4

  • 150ml soy sauce
  • 110g dark brown soft sugar
  • 4 tablespoons cooking sherry
  • 4 tablespoons filter coffee
  • 4 tablespoons olive oil
  • 6 chicken legs
  • Ground black pepper to taste

MethodPrep:25min ›Cook:35min ›Extra time:3hr marinating › Ready in:4hr

  1. In a medium glass dish, mix the soy sauce, dark brown soft sugar, sherry, coffee and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover and marinate in the refrigerator 3 to 4 hours.
  2. Remove chicken from the marinade mixture and set aside. Transfer the marinade to a medium saucepan and bring to the boil.
  3. Heat remaining olive oil in a medium frying pan over medium-high heat. Season chicken with pepper and brown on all sides in the frying pan. Pour the hot marinade mixture into the frying pan. Reduce heat and simmer 30 minutes or until chicken is no longer pink and juices run clear. Cool slightly before serving.

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Reviews & ratingsAverage global rating:(163)

Reviews in English (132)


Quote from my daughter: "mom, please tell Dave that his chicken is amazing!" Not only did she love it, but so did everyone else. The only thing I did a little differently was the cooking method. I browned the chix on top of the stove, but then finished it off in the oven. I also added some garlic and onion powders to the marinade. The chicken was so moist and flavorful and the sauce was incredible. Thanks so much Dave!!-20 Apr 2007

by KarenTheMiltch

I'm so glad that I decided to try this, despite the fact that there was only one review. It was fantastic! I loved how the sauce thickened as it simmered, and it tasted great over rice. Next time I'll try this with chicken breasts, but I think it would be fabulous as a sauce for chicken wings, given how thick and caramelized the dish becomes. Thanks for sharing, Dave!-14 Aug 2003

by Sarah Jo

I needed something simple for dinner that used chicken. I didn't have sherry, so I used red wine like one of the other reviewers did. I also added almost a full tsp. of ginger. I switched the measurements of the coffee and soy sauce to lower the salt a bit. It's marinating right now, but I'll update on how it turned out. EDITED: I'm glad I switched the coffee and soy sauce. It would have been too salty if I hadn't. The ginger was a nice touch. I'd make this again, only I might add garlic.-12 Feb 2009

Spicy sticky Chicken

The perfect dish for a mid week meal. Inexpensive and delicious and quick to make using the cheat of microwave rice. Make your own if you prefer.

8 chicken thighs, skinless boneless

2 x 250g pack of ready cooked rice (I used Tilda Jasmine)

100g sugar snap peas, sliced on the diagonal

8 spring onions, thinly sliced

Mix the harissa and honey to make a marinade. Lightly slash the chicken thighs in the middle to stop them curling when you cook them and add them to the marinade. Give it a good stir to coat. Set aside for 10 minutes of longer of you have time.

Heat the grill to high, line a baking tray with foil and lightly oil. Put the thighs on the tray and grill for 12-15 minutes turning halfway through.

Meanwhile heat the rice to the pack instructions. Blanch the sugar snaps in boiling water for 1 minute then stir into the rice along with the spring onions and butter

Sweet ‘n Sticky Baked Chicken Drumsticks

Until this recipe, I had found a struggle in getting my clunker of an apartment oven to produce a perfectly crispy, moist piece of chicken. The thing is a workhorse with terribly inaccurate temperatures, so rarely do I push it up to 450 degrees. However, I was determined to make this recipe work without a grill, without burning down my apartment building, and with a lot of ease.

Well, wouldn’t you know, my trusty, rusty old oven pulled it off. Crispy on the outside, tender and moist on the inside, these chicken drumsticks were deeee-licious and ready for devouring in under an hour.

First, I marinated the chicken in a mixture of balsamic vinegar, honey, brown sugar, soy sauce and minced garlic, which gave a nice balance of sweetness and saltiness. Then, onto a cooling rack they went, which went on top of a baking sheet lined with aluminum foil for easy clean-up.

The leftover marinade was then simmered in a small pot, slathered over the drumsticks, and baked for 10 more minutes at 450° until the chicken was fully cooked.

Though I can’t say I’ll be firing up my oven to such scorching temps this summer, I will be experimenting with our grill plenty! Hopefully then, I can come up with a recipe as finger lickin’ good as these tasty and tender chicken drumsticks.

Sticky Honey Garlic Chicken

Sticky Honey Garlic Chicken is a quick, healthy meal with minimal mess — perfect for those busy weeknights! You’re going to love this 30 minute meal!

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Sticky Honey Garlic Chicken is a quick, healthy meal with minimal mess — perfect for those busy weeknights! You’re going to love this 30 minute meal!

Recipes like this are why we love to cook from scratch. You just can’t get this kind of thick, syrupy saucey goodness from a can. The sweet and sticky, yet savory flavors of this dish are a perfect combination. Serve it on a bed of rice with a side of your favorite veggies, and even the kids will love it! Want to know our favorite little secret? Double the sauce for a truly indulgent dinner. Just make sure to have a side of rice or pasta to soak it all up!

Sticky Honey Chicken Drumsticks

Use paper towel to p at the drumsticks dry . Transfer the drumsticks to a large bowl and a dd the baking powder and salt . Mix well, ensuring the baking powder is evenly distributed.

Place a rack o nto a baking tray and brush the rack with oil. Lay the drumsticks out on the rack. Bake in the oven for 30 minutes. Increase oven heat to 200°C/390°F and cook for another 45 minutes or until crispy and cooked through.

In the meantime, make the sauce. Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and cook for half a minute. Then add the chicken stock, vinegar, honey, soy sauce and sugar. Cook, stirring every so often, for 10 minutes or until the sugar has dissolved and the sauce has thickened slightly. Stir through the corn flour mixture and simmer for another half a minute or until thickened. Set aside to cool.

To serve, drizzle with honey sauce over the chicken drumsticks and toss until well coated. Sprinkle with sesame seeds and serve.

Sticky Grilled Chicken

What is it about amazing weather that makes us crave sticky, sweet sauce on tender chicken? Well don't let those cravings go on too long, and make this recipe ASAP. This sauce is the perfect balance to sweet, salty and tangy and it caramelizes beautifully. Its the perfect thing to serve along fresh grilled veggies. A couple things to keep in mind while cooking:

The Longer You Marinate, The Better It'll Taste

If you can plan ahead and lets this chicken marinate for a few hours or even over night, it will be penetrated by all of the delicious flavors of your sauce.

Oil. Your. Grates.

Oiling your grates helps to keep your chicken from sticking in those early stages of cooking. This may seem like a frivolous extra step but it could be the difference between delicious, saucy chicken with skin on, and a messy piece of dry, skinless poultry.

Turn Your Chicken To Keep It From Burning

When using a sauce like this, we want to see all those sugars caramelize nicely but that can sometimes lead to meat that is too charred. Turning your chicken pieces every so often will ensure that no side cooks to quickly and none of it will be burned.

Tried this recipe out? Let us know how it went in the comments below. We love to hear from you!

Sweet and Sticky Chicken Drumsticks

Crispy on the outside, tender and moist on the inside. These sweet and sticky chicken drumsticks were delicious and ready to be devoured in under an hour.


  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • 1/2 cup light brown sugar, packed
  • 1/4 cup low-sodium soy sauce
  • 3 garlic cloves, minced
  • 12 chicken drumsticks
  • 1/4 cup chopped scallion


  1. Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours.
  2. Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelized and dark in spots, about 30 minutes.
  3. Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken. Return to the oven for 10 more minutes.
  4. Garnish with chopped scallion.
Nutrition Information

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

Are you wondering how to make these sticky chicken wings? Read on:

The preparation is fast and takes no more than 5 minutes! Everyone can do it! It is a pretty easy chicken wing recipe! There are basically 3 steps before you actually get to enjoy these sweet spicy sticky chicken wings:

  1. Throw the wings onto a baking tray (don’t forget to line it with baking paper or tin foil – you don’t want to waste time cleaning your baking tray afterwards)
  2. Make the sticky sauce by combining the ingredients and cooking over the stove to make it thicker.
  3. Bake, coat, bake, coat, bake!

At the end of this process you will be rewarded with sweet and spicy perfection! My mouth is watering just writing this post and imagining them! Yummy oven baked chicken wings. Sweet. Spicy. Sticky. YUMMYLICIOUS! All I want to do right now is run to shop and buy some!

Now if it was up to me I could eat them every day but Siim is more into burgers so that’s what I am going to make next. Just to keep him happy before I make another batch of these perfect sweet and spicy sticky chicken wings!

Tips for Making Chinese Sweet and Sour Chicken

  • Don’t chop chicken to small. The chicken should be chopped 1” thick, erroring on the side of larger so that it doesn’t overcook and dry out.
  • Thoroughly bread chicken. If you notice any of the chicken pieces aren’t fully coated in the breading, give them another toss or use your hands to press the breading into the chicken.
  • Remove excess egg/marinade. It is important to remove excess egg so the flour breading bag doesn’t become a goopy mess. To do this, I plop the chicken on a wad of paper towels before adding to the flour mixture.
  • Remove excess flour. Even if you shake the chicken as you remove it from the breading, a lot of flour can end up in the pan or on the baking sheet. To remedy this, I like to place the chicken in a strainer after dredging to help shake off any excess.

Sticky Sweet Barbecue Chicken Wings

Barbecue Sauce:
2 cups ketchup
3/4 cup molasses
1/2 cup apple cider vinegar
1/2 tablespoon paprika
1/2 tablespoon chili powder
1/2 tablespoon kosher salt
1/2 tablespoon fresh black pepper
1/2 tablespoon onion powder
1/2 tablespoon oregano
1/3 teaspoon cayenne pepper (optional)

Combine oil, salt and pepper in a 1-gallon zipper bag and squeeze the bag to mix. Add the chicken wings and seal and agitate until they are thoroughly coated.

Combine sauce ingredients in a sauce pan over medium heat, reduce heat to low and simmer for 10 minutes.

Cook wings on a hot grill for approximately 15 minutes, flipping every 5 minutes until they are golden brown. Transfer them to a foil pan on the grill and lightly coat with sauce. Stir and flip the wings frequently until the sauce has caramelized. Cover the pan with foil, remove from the heat and serve.

This post is sponsored by Bush’s Beans. They’re pretty fantastic. The recipe and opinions all belong to yours truly, however.


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