I know there was a question some weeks ago regarding sticky chicken that someone liked at a restaurant but I think the answer was to go to the restaurant to get the recipe. I have a question about a recipe I made this weekend that claimed to be sticky chicken, but it was not sticky at all. What makes sticky chicken sticky, anyway? What combo of ingredients gives it that quality? For a reference point, this recipe had the chicken sit overnight in a dry spice rub, then cook for 5 hrs at 250. Skin was dry, not sticky.