Apricot Glazed Chicken Drumsticks Or Drumettes

You may use mixed chicken pieces in place of the legs for this recipe, also you can use about 3 to 3-1/2 pounds chicken wings, separated in half at the joint in place of the chicken pieces to serve at a get-togther, see note below --- i always add in a sliced green bell pepper and a sliced onion on the bottom of the pan but that is optional. Serve this with cooked rice. You will *love* this, i promise, the sauce is delicious and the amount is enough for up to 3 pounds of chicken legs or pieces :)

Steps

Set oven to 350 degrees.

Butter a 13 x 9-inch baking dish.

Sprinkle the sliced green pepper and sliced onion in the baking dish , if using.

Season the chicken with salt and pepper on all sides.

In a skillet , brown the chicken in hot oil until very well browned on all sides.

Place the chicken in the prepared baking dish on top of the onions and pepper slices.

In a saucepan melt butter and saute the onion and garlic with chili pepper or chili flakes for about 3 minutes.

Stir in all the remaining ingredients bring to a boil and simmer for 15-20.

In a small cup whisk together the cold water with cornstarch , add to the simmering sauce and cook for 2-3 minutes until thickened.

Pour the sauce over the chicken , with tongs turn the chicken pieces to coat with the sauce.

Bake for about 45-50 minutes , or until the chicken legs are cooked.

Prepare the sauce as directed.

Place the wings in a shallow baking sheet then pour the prepared sauce over wings , and turn to coat.

Bake 400.

Ingredients

chicken drumsticks, salt and pepper, vegetable oil, onion, green bell pepper, butter, fresh garlic, dried chili pepper flakes, teriyaki sauce, brown sugar, dark molasses, honey, ketchup, worcestershire sauce, apricot preserves, cornstarch, cold water