This Southern Baked Chicken Recipe Is Sticky, Sweet Comfort

There are a million chicken recipes in the world, but this Southern baked chicken from Grandbaby Cakes looks like something special. The moment I looked at those glossy, dark-brown chicken wings in their beautiful glaze with sprigs of fresh rosemary all around, I swear I could smell the scent of the food wafting through my computer monitor. I know I have a very active imagination, but experience and science tell me that if you combine rosemary and maple syrup with sliced onions over chicken wings, it’s going to be delicious. 

“It starts with a simple homemade spice rub that penetrates the chicken before baking,” says Jocelyn Delk Adams from Grandbaby Cakes. “Then butter, onions, additional flavors and a hint of maple syrup take it over the edge as it slow roasts for hours making it fall-off-the-bone tender.”

The homemade spice rub is easy to make with a mix of ingredients you might already have in your pantry, like garlic and onion powder, black pepper, and dried rosemary. Make sure to use fresh chicken wings, or legs and/or thighs. Dark meat is best for a long-cooking recipe like this one, because it won’t dry out as much as the breasts will. 

Maple syrup helps keep the chicken moist and gives it a sticky, toffee-like flavor, while slices of white onion over the wings help cut the sweetness of the syrup. You don’t need to worry about the wings being too sweet; they should be very balanced and richly seasoned. Adding a bit of fresh rosemary on the end makes the whole kitchen smell amazing. These might just become a signature dish in your home. 

Get the recipe: Southern Baked Chicken from Grandbaby Cakes

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