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    You are in: Home / Recipes / Apricot Glazed Chicken Drumsticks or Drumettes Recipe
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    Apricot Glazed Chicken Drumsticks or Drumettes

    Apricot Glazed Chicken Drumsticks or Drumettes. Photo by *Huntergirl*

    1/2 Photos of Apricot Glazed Chicken Drumsticks or Drumettes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Kittencalskitchen's Note:

    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 :)

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    Ingredients:

    Servings:

    Units: US | Metric

    SAUCE

    • 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

    Directions:

    1. 1
      Set oven to 350 degrees.
    2. 2
      Butter a 13 x 9-inch baking dish.
    3. 3
      Sprinkle the sliced green pepper and sliced onion in the baking dish, if using.
    4. 4
      Season the chicken with salt and pepper on all sides.
    5. 5
      In a skillet, brown the chicken in hot oil until very well browned on all sides.
    6. 6
      Place the chicken in the prepared baking dish on top of the onions and pepper slices.
    7. 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. 8
      Stir in all the remaining ingredients (except the cornstarch and water) bring to a boil and simmer for 15-20.
    9. 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. 10
      Pour the sauce over the chicken, with tongs turn the chicken pieces to coat with the sauce.
    11. 11
      Bake for about 45-50 minutes, or until the chicken legs are cooked.
    12. 12
      NOTE* for wings (do not brown wings firstly)use about 3-1/2 pounds.
    13. 13
      Prepare the sauce as directed.
    14. 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. 15
      Bake 400 degrees for about 35 minutes or until the sauce has thickened and the wings are cooked.
    16. 16
      Delicious!

    Ratings & Reviews:

    • on August 25, 2007

      55

      This was absolutely awesome. The only thing I didn't do was add the cornstarch as the sauce was quite thick - but I found out that you really need it because the sauce thins out as it bakes in the oven. Thanks Kittencal for a wonderful recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2010

      55

      This was really good! A tad on the sweet side for us, but that is an easy fix :) I used a cut up whole chicken, that worked really well. I might add a touch of fresh grated ginger next time, as I felt this had an asian touch due to the soy sauce. Served it with oven roasted cauliflower, which was good with the sauce :) Very nice dinner, one I will repeat! Thank you Carol another keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2009

      55

      I thought this was a great recipe and will definitely make again. I did make a few changes based on what I had on hand...soy sauce for teriyaki, dark corn syrup for dark molasses, peach perserves in place of apricot. I took the chicken off the bone after it was cooked, cut up the meat along with the green peppers strips and put it over rice for my son. I think I'll do that with all of the meat next time. I had a package of 13 drumsticks but only cooked 7 and now wishing I would have cooked all of them because there was a ton of sauce and this will make great leftovers for lunch tomorrow. Thanks! Made this again and LOVE it...attaching pictures. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Apricot Glazed Chicken Drumsticks or Drumettes

    Serving Size: 1 (495 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1239.3
     
    Calories from Fat 375
    30%
    Total Fat 41.7 g
    64%
    Saturated Fat 15.5 g
    77%
    Cholesterol 306.8 mg
    102%
    Sodium 2270.4 mg
    94%
    Total Carbohydrate 153.0 g
    51%
    Dietary Fiber 1.2 g
    4%
    Sugars 97.6 g
    390%
    Protein 70.1 g
    140%

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