Chicken wingettes and drummies with apricot glaze make an interesting, finger-lickin' good appetizer.
Story Behind the Recipe
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1 tablespoon Land O Lakes® Butter
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.
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- To serve, keep chicken warm by placing in slow cooker on low heat setting. If covered, sauce will become thin.
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.
Easy, game-day appetizers and snacks your whole team will love, from Apricot Glazed Chicken Drummies and Pull-Apart Party Loaf, to classics like BBQ Football Pizza and Nachos.