Phred wrote:
> G'day mates,
>
> Form time to time I've tasted some great bits of "sticky chicken"
> which have been roasted (I think) after spending some hours in a
> marinade.
>
> A local supermarket has "chicken nibbles" on special at the moment
> (they mostly look like bits of wings) so I was thinking of cooking up
> some really tasty "sticky chicken" pieces. ("Sticky" in the "finger
> lickin' good" sense.)

Maybe you can adapt Mimi's sticky chicken recipe to do pieces?

Mimi's Sticky Chicken

This is the best and easiest roast chicken you have ever tasted. It
seems a little strange, but it is the only one my family will eat, and
company loves it, too!

2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

1 whole roasting chicken, about 3 pounds

1 cup chopped onions

Combine all spices (first 8 ingredients) in small bowl.

Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250°F (that is not a typo... it really is 250°!
Anything over 225° is safe as long as the chicken reaches an internal
temperature of at least 155°, which this does, and more) for about 5
hours. Baste occasionally with pan juices or until pan juices start to
caramelize on bottom of pan and chicken is golden brown.

Serves 4.

I have been intrigued by this since it played a somewhat minor role in a
Chevy Chase-Goldie Hawn movie years ago. If you are looking to impress
someone, you could not do it better... and or easier. Just be careful
that you do not overcook the chicken.


--
"I think I have an umami receptor that has developed sentience." -- Stef