Archive for January, 2010

Preparation time: 15 min Cooking time: 26 min Cooling time: 10 min Baking time: 45 min
Yield: 3 dozen drummies

Sauce Ingredients:

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

Drummies Ingredients:

3 to 3 1/2 pounds chicken drumettes


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

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

Heat oven to 400°F. Place drummies in lightly greased 13×9-inch baking pan. Pour sauce over drummies; stir to coat. Bake for 45 to 60 minutes, basting occasionally, or until drummies are tender and sauce has thickened.


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

Recipe found here: Apricot Glazed Chicken Drummies

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