How about a recipe for an old Southern delight: Sticky Chicken — with sticky being an understatement.

Why a recipe on my blog? For some reason my children think my cooking is the best on planet Earth. But, then again, that’s what they were raised with, right? I will admit that most of my dishes are outside-the-box. Over the years I developed my own “style” of cooking and grilling. I often use unique mixtures of spices and unorthodox combinations. My daughter goes off to college next month and I promised her a cookbook she can turn to in the future when she wants to make some of my dishes. So I plan to include Cripps recipes on this blog…here and there…over time.

My difficulty is the fact that I do not measure anything. Obviously, that is a must for recipes so I will have to get out measuring cups and see what I can do. This first recipe is a simple old-fashioned Southern chicken dish, not a Cripps original. I already had the measurements for this one written down so this is where we will start.

Sticky chicken is delicious but admittedly a messy dish…but don’t the two usually go together? I hope you enjoy it!


  • Cooking spray
  • 1 cup ketchup
  • 1 cup honey
  • 1 cup brown sugar
  • ½ cup light soy sauce
  • ½ teaspoon garlic powder
  • 8 to 12 chicken legs with skin  (3 pounds total)
  • 1 cup uncooked white rice

Get to it:

  1. Preheat the oven to 350°F. Coat a 9- by 13-inch baking dish with cooking spray.
  2. Combine the ketchup, honey, brown sugar, soy sauce, and garlic powder in a medium-size saucepan over medium heat and cook, stirring constantly, until it comes just to a boil (and the brown sugar has dissolved), approx. 3 to 4 minutes. Remove from the heat.
  3. Arrange the chicken legs in the prepared baking dish. Pour the sauce over the chicken, turning the pieces with tongs to coat them.
  4. Place the baking dish in the oven, uncovered, and bake until cooked through, 90 minutes, turning the legs halfway through the cooking time.
  5. Meanwhile, cook the rice according to package directions.
  6. Place the rice on a platter and arrange the chicken legs on top. Spoon the sauce over all and serve. Yum Yum!