It’s a Sunday afternoon at home watching well... whatever game is on the TV! I live in a house with sports fans, so it looks like probably not one but two football games, a re-cap of college games and then hockey! We love hanging out with family and friends on Sunday afternoons. It just seems like the perfect way to end a weekend. I am guilty of not having a Sunday "dinner" - we prefer our spread of Sunday snacking! We have the traditional dips, chips, but there is no better way to feed all of us than a large plate of Apricot-Glazed Chicken Drummies. These have become the "meal" of the weekend! If you are a tailgating fan or just sometimes crave a not so average "drummie" recipe - these Apricot-Glazed Chicken Drummies
are for you! You won’t believe how simple and good the sauce is to create the perfect drummie recipe! Check it out:
Just like all good recipes start off, melt 1 tablespoon of butter in a 4-quart saucepan until sizzling.
After your eyes stop watering from cutting up 3/4 cup of onion, add the onion to the pan. (Seriously - why do I always forget to use the food processor until after I am crying my eyes out from chopping the onions with a knife?) However, if you are crying your eyes out from a lack of food processor, feel free to use some fake onion tears here for an emotional plea for help in picking up the house before company arrives. Hey, a girl has got to do what a girl has to do to get some help around the house!
Ok, so back to cooking... add in 2 teaspoons garlic. Sorry kids, after the watery eyes from the onions, I just used the minced garlic from the jar- but fresh garlic in these are amazing -use it when you can.
Cook over medium heat stirring often until the onion is softened or about 3 to 4 minutes.
Here’s the great part about this recipe - Stir in all remaining ingredients except the apricot preserves. Use 1/3 cup soy or teriyaki sauce- I used teriyaki because it was what I had in the pantry.
Add in 1/4 cup dark molasses…
Then add 1/4 cup brown sugar…
and 1/4 cup honey…
Next stir in 1 14-ounce bottle of ketchup.
Then add 1/2 teaspoon of Worcestershire sauce and a 1/4 teaspoon of crushed red pepper.
Finally add 2 to 3 drops of hot pepper sauce - any brand will work depending on your taste for spicy!
Stir and continue cooking until sauce comes to a boil.
Reduce the heat to low and cook the sauce for 20 minutes . Cool the mixture for about 10 minutes and then stir in the apricot preserves.
While the sauce is cooking, heat the oven to 400 degrees F. Place 3 to 3 1/2 pounds of chicken drummies into a lightly greased 13 x 9-inch baking pan. The "drummie" or drumsticks is what I prefer because there is a little more meat to it. You can use wings, but seriously - go to the local meat shop or butcher section of your grocery store and ask him to prep some mini drumsticks for you- he will cut off the wing section and give you the best portion - a la drummies!
Pour the sauce over the drummies.
Stir to coat all the drummies. Bake uncovered for 45 to 60 minutes, basting occasionally, or until drummies are tender and sauce has thickened.
Ready to serve!
Apricot Glazed Chicken Drummies are such a great, easy recipe to have on hand for almost any occasion where you need a great snack food with a little more substance! Touchdown for the family on this one!
Give these a try for your next casual gathering, whether for football or not, and make sure to let me know if they were a hit with your family, too.
Come back in a few days when Bridget will share a savory cheesecake recipe.
Alex is paid to write for the Land O’Lakes Recipe Buzz® Blog.