Sweet And Very Gooey Chicken Recipes

GOOEY CHICKEN

Steps:

• Combine dressing, preserves, and onion mix in bowl; set aside.
• Salt and pepper chicken.
• Pour dressing mix in a 13 x 9 x - inch baking dish. Place chicken in single file so as they are not on top of each other, skin side down.
• Bake at 375°F for 45 minutes, basting occasionally. Turn chicken over and bake for 35 minutes more, basting occasionally.
• I like to serve this with wild rice, a nice salad, and fresh yeast rolls.

SWEET AND GOOEY CHICKEN WINGS

Steps:

• In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SWEET & STICKY CHICKEN BREASTS

Steps:

• Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large ziploc bag.
• Shake and squeeze the contents of the bag to dissolve the brown sugar and honey.
• Add the breasts to the bag and seal, squeezing out as much air as you can.
• Marinate in the refrigerator for 2 hours.
• Preheat the oven to 450*F. Line a rimmed baking sheet with aluminum foil.
• Remove the chicken from the bag, reserving the marinade, and arrange them on the prepared baking sheet.
• Bake until the skin is carmelized and very dark in spots, 30-35 minutes.
• Meanwhile, place the marinade in a small saucepan.
• Bring the marinade to a boil, then reduce the heat to simmer and cook over low heat until thick, about 15 minutes.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken.
• Place the cooked chicken on a serving platter.
• If using, sprinkle the sesame seeds and parsely over the chicken.

SWEET AND GOOEY CHICKEN WINGS

Steps:

• In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder.
• Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated.
• Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

SWEET AND VERY GOOEY CHICKEN

Steps:

• In a saucepan cook the margarine, honey, mustard and curry together.
• Simmer for a couple of minutes.
• Place the chicken in a baking pan and pour the sauce over the chicken pieces.
• Cook at 350 degrees Fahrenheit for two hours- the longer it cooks the thicker, darker, gooier and delicious the chicken gets.
• Baste every thirty minutes.
• Reheat covered.