Apricot Glazed Chicken Drumsticks or Drumettes

"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 :)"
Apricot Glazed Chicken Drumsticks or Drumettes created by Huntergirl
Ready In:
1hr 15mins


  • 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)

  • 14 cup butter
  • 1 medium onion, finely chopped
  • 2 tablespoons minced fresh garlic
  • 12 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)
  • 13 cup teriyaki sauce (can use soy sauce in place of teriyaki sauce)
  • 14 cup brown sugar, packed
  • 14 cup dark molasses
  • 14 cup honey
  • 1 13 cups ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 (12 ounce) jar apricot preserves
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water


  • 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!

Join The Conversation

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  1. Shirl
    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.
  2. Huntergirl
    Apricot Glazed Chicken Drumsticks or Drumettes Created by Huntergirl
  3. Huntergirl
    Apricot Glazed Chicken Drumsticks or Drumettes Created by Huntergirl
  4. Huntergirl
    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. :)
  5. Petes girl
    This was so yummy. Thank you



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