Tuesday, February 22, 2011

Hot & Sweet Drumsticks

99 percent of the time, I use boneless skinless chicken breasts when cooking at home. However every time I pick up some drumsticks for grilling or when I come across a recipe like this one, I am reminded how much I love them. For one, they always end up tender and flavorful. And two, they are incredibly inexpensive. I tried this recipe from Pioneer Woman for an easy weeknight meal and we loved them! These don't end up being too spicy, so if you like a little more heat you could increase the hot sauce or add some red pepper flakes. This is an easy, affordable weeknight meal and you may have all the ingredients on hand. Later this week I will be posting the creamy herbed potatoes we had with them!

Photo Used from Pioneer Woman

*Printable Version*

What You Need:
1 cup Apricot Preserves
½ cups Ketchup
¼ cups Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Hot Pepper Sauce
3 pounds Drumsticks (about 12)


Preheat oven to 350F. 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 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6. Enjoy!

1 comment:

  1. These are some good looking drumsticks, thanks for the recipe to try.