Sticky Chicky

Bet you're all wondering what on earth Sticky Chicky is!  I'm feeling a little smug right now, since I already know...and you are at the edge of your seat in cooking suspense.

Sticky Chicky is the sugar addict's answer to BBQ.  Note: it is not the same as BBQ; however, the icky (in a good way), sticky, messy, saucy, running-down-your-arms-toward-your-elbows flavor is definitely reminiscent of a barbecue-eating experience.  Only there isn't a tomato flavor at play.

My Kiddo loves Sticky Chicky, eating it and saying it.  There's just something fun about the name.  You'll still have to do dishes afterward, but you'll smile as you realize there's a delicious dab of Sticky sauce left on your chin.

So break out the brown sugar, the honey, and even the molasses.  You're in for a chicken treat!

Those of you who are health conscious, you certainly don't need to drink the sweet sauce.  It's only a topping.  You can even remove your chicken skin and still benefit from the flavors that worked their way into the tender meat.  I'm all for reducing sugar consumption; yet there are appropriate times to use sweetening to enjoy food.  This is one of them!  Somehow, utilizing sugar as a flavoring seems more noble to me than scarfing a pint of Ben & Jerry's.  Our tongues detect four basic kinds of flavors: sweet, salty, sour and bitter.  (Plus, possibly, savoriness and fatty acid, according to more modern research).  It's okay to make your tongue happy now and then.  Sticky Chicky is mostly sweet, a little salty, and a touch sour (from the lemon juice).  Delish!

Sticky Chicky goes great with smashed potatoes or potato salad.  Then again, you may wish to skip those heavy carbs altogether, and pair it with a host of vegetables to balance out the decadence.  We're having an fresh, crunchy salad with ours tonight - spinach, pea pods, cucumber, shredded carrots, red onion, tomato, chow mein noodles, almonds - topped with a splash of Asian dressing. 

Sticky Chicky

1.  Toast 1 Tbs. Sesame Seeds in 1/2 Tsp. Butter in a skillet for a few minutes, stirring gently until golden brown.

2.  Put into slow cooker and stir in:

• 1 Tbs. Vegetable Oil
• 1/2 Cup Molasses
• 1/4 Cup Brown Sugar, packed
• 1/4 Cup Honey
• 1/4 Cup freshly squeezed Lemon Juice
• 2 Cloves Garlic, smashed and roughly chopped
• 1 Tbs. Minced Onion
• 1/2 Tsp. ground Ginger
• 1/2 Tsp. dry Mustard
• 1/2 Tsp. Salt

2.  Dip about 4 lbs. of Chicken Legs & Thighs, skin on, into the sauce, turning them and coating them well by hand.  You can use other cuts if you prefer, but if you use skinless chicken, be sure to adjust the cooking time accordingly and make sure it's well coated throughout cooking so it doesn't dry out.

3.  Cook on HIGH for 5-6 hours, or LOW for 7-8.

Optional:  If you'd prefer to roast the chicken in the oven, bake covered at 325 degrees for 2 to 2 1/2 hours.

Serves 6.