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Apricot Glazed Chicken Drumsticks or Drumettes

  • 75minutes
  • 1239calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C, D, P
MineralsNatrium, Manganese, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 lbs chicken drumsticks (you can use less than 3 pounds)

  2. salt and pepper

  3. vegetable oil

  4. 1 onion , sliced

  5. 1 green bell pepper , seeded and sliced

  6. 1/4 cup butter

  7. 1 medium onion , finely chopped

  8. 2 tablespoons minced fresh garlic

  9. 1/2 teaspoon dried chili pepper flakes (optional or to taste, add in for extra heat) or 1/8-1/4 teaspoon red pepper powder (optional or to taste, add in for extra heat)

  10. 1/3 cup teriyaki sauce (can use soy sauce in place of teriyaki sauce)

  11. 1/4 cup brown sugar , packed

  12. 1/4 cup dark molasses

  13. 1/4 cup honey

  14. 1 1/3 cups ketchup

  15. 2 teaspoons Worcestershire sauce

  16. 1 (12 ounce) jar apricot preserves

  17. 2 tablespoons cornstarch

  18. 3 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Set oven to 350 degrees.

  2. Butter a 13 x 9-inch baking dish.

  3. Sprinkle the sliced green pepper and sliced onion in the baking dish, if using.

  4. Season the chicken with salt and pepper on all sides.

  5. In a skillet, brown the chicken in hot oil until very well browned on all sides.

  6. Place the chicken in the prepared baking dish on top of the onions and pepper slices.

  7. In a saucepan melt butter and saute the onion and garlic with chili pepper (beware! use only 1/8 - 1/4 teaspoon chili powder it is VERY hot!) or chili flakes for about 3 minutes.

  8. Stir in all the remaining ingredients (except the cornstarch and water) bring to a boil and simmer for 15-20.

  9. In a small cup whisk together the cold water with cornstarch, add to the simmering sauce and cook for 2-3 minutes until thickened.

  10. Pour the sauce over the chicken, with tongs turn the chicken pieces to coat with the sauce.

  11. Bake for about 45-50 minutes, or until the chicken legs are cooked.

  12. NOTE* for wings (do not brown wings firstly)use about 3-1/2 pounds.

  13. Prepare the sauce as directed.

  14. Place the wings in a shallow baking sheet (omitting onion and green pepper) then pour the prepared sauce over wings, and turn to coat.

  15. Bake 400 degrees for about 35 minutes or until the sauce has thickened and the wings are cooked.

  16. Delicious!

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