APRICOT GLAZED CHICKEN DRUMSTICKS OR DRUMETTES

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Apricot Glazed Chicken Drumsticks or Drumettes image

You may use mixed chicken pieces in place of the legs for this recipe, also you can use about 3 to 3-1/2 pounds chicken wings, separated in half at the joint in place of the chicken pieces to serve at a get-togther, see note below --- I always add in a sliced green bell pepper and a sliced onion on the bottom of the pan but that is optional. Serve this with cooked rice. You will *love* this, I promise, the sauce is delicious and the amount is enough for up to 3 pounds of chicken legs or pieces :)

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 lbs chicken drumsticks (you can use less than 3 pounds)
salt and pepper
vegetable oil
1 onion, sliced (optional)
1 green bell pepper, seeded and sliced (optional)
1/4 cup butter
1 medium onion, finely chopped
2 tablespoons minced fresh garlic
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)
1/3 cup teriyaki sauce (can use soy sauce in place of teriyaki sauce)
1/4 cup brown sugar, packed
1/4 cup dark molasses
1/4 cup honey
1 1/3 cups ketchup
2 teaspoons Worcestershire sauce
1 (12 ounce) jar apricot preserves
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • Sprinkle the sliced green pepper and sliced onion in the baking dish, if using.
  • Season the chicken with salt and pepper on all sides.
  • In a skillet, brown the chicken in hot oil until very well browned on all sides.
  • Place the chicken in the prepared baking dish on top of the onions and pepper slices.
  • 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.
  • Stir in all the remaining ingredients (except the cornstarch and water) bring to a boil and simmer for 15-20.
  • In a small cup whisk together the cold water with cornstarch, add to the simmering sauce and cook for 2-3 minutes until thickened.
  • Pour the sauce over the chicken, with tongs turn the chicken pieces to coat with the sauce.
  • Bake for about 45-50 minutes, or until the chicken legs are cooked.
  • NOTE* for wings (do not brown wings firstly)use about 3-1/2 pounds.
  • Prepare the sauce as directed.
  • Place the wings in a shallow baking sheet (omitting onion and green pepper) then pour the prepared sauce over wings, and turn to coat.
  • Bake 400 degrees for about 35 minutes or until the sauce has thickened and the wings are cooked.
  • Delicious!

Nutrition Facts : Calories 1253.6, Fat 41.7, SaturatedFat 15.5, Cholesterol 306.9, Sodium 2285.4, Carbohydrate 156.1, Fiber 1.3, Sugar 117.6, Protein 70.2

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