Glazed Chicken Drummies Recipes

Apricot Glazed Chicken Drummies

Chicken wingettes and drummies with apricot glaze make an interesting, finger-linkin' good appetizer.

15 min. prep time
36 servings
454 Ratings



3/4 cup chopped onion
2 teaspoons finely chopped fresh garlic
1/3 cup soy sauce or teriyaki sauce
1/4 cup firmly packed brown sugar
1/4 cup dark molasses
1/4 cup honey
1 (14-ounce) bottle (1 1/3 cups) ketchup
1/4 teaspoon crushed red pepper
1/2 teaspoon Worcestershire sauce
2 to 3 drops hot pepper sauce
1 (12-ounce) jar apricot preserves


3 to 3 1/2 pounds chicken wingettes and drummies


Melt butter in 4-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, stirring often, 3-4 minutes or until onion is softened. Stir in all remaining sauce ingredients except apricot preserves. Continue cooking 3-6 minutes or until sauce just comes to a boil.

Reduce heat to low. Cook, stirring occasionally, 20 minutes. Cool 10 minutes. Stir in preserves.

Heat oven to 400°F.   Lightly grease 13x9-inch baking pan.

Place chicken into prepared pan. Pour sauce over chicken; stir to coat. Bake 45-60 minutes, basting occasionally, or until chicken is tender and sauce has thickened.

Apricot Glazed Pork Riblets: Prepare sauce as directed above. Substitute pork riblets for chicken drummies. Bake 15 minutes at 425°F. Drain off fat. Reduce heat to 400°F. Pour sauce over riblets; stir to coat. Bake 35-40 minutes, basting occasionally, or until tender.

Recipe Tip

To serve, keep chicken warm by placing in slow cooker on low heat setting. If covered, sauce will become thin.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 140

Fat: 6g

Cholesterol: 30mg

Sodium: 320mg

Carbohydrates: 15g

Dietary Fiber: 0g

Protein: 7g

Recipe #9468©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

We loved this recipe. The sauce is fantastic and can be used on a number of different meats. I have also used it on fish. The Drummies are delicious and my husband doesn't usually like that part of the chicken but loved it. I used 1 cup of chopped onion and 2-1/2 teaspoons of chopped garlic, also 3/4 cup of brown sugar, and 1/2 cup of honey and I did not have apricot preserves so I used peach.
Easy to make, very tasty. We like foods with some kick, so this fit the bill. Very sticky.
We really loved this receipe. I like the fact that you can subsitute the meat you use.
I will make it a special entree at Christmas.
These were awesome, this recipe made a generous serving so I shared with our neighbors, they loved them too. The sauce tastes better as it cooks so do follow the cooking times, definitely a keeper!

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