Tasty Kitchen supplied this dish and helped me finish off my drumsticks. I am usually not big on hot/spicy meats but the sweetness from the apricot preserves gave it just the right balance. It's a keeper.
1 c. Apricot preserves
½ c. ketchup
¼ c. Soy sauce
¼ c. Soy sauce
2 tsp. minced garlic
2 tsp. hot pepper sauce
2 tsp. hot pepper sauce
3 lbs. drumsticks (about 12)
Preheat oven to 350˚ F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted. Arrange drumsticks in a single layer on a 9” x 13” baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 45 – 55 minutes or until chicken reaches an internal temperature of 160˚ F, Spoon sauce over drumsticks while baking. Serves 6.
Preheat oven to 350˚ F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted. Arrange drumsticks in a single layer on a 9” x 13” baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 45 – 55 minutes or until chicken reaches an internal temperature of 160˚ F, Spoon sauce over drumsticks while baking. Serves 6.
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