Apricot Sticky Drumsticks

Skill Level: Easy

Sticker Shock: $$$$

Taste: ★★★★

I am not a huge fan of dark meat chicken. If you were here, my husband would feel obligated to tell you a mildly humorous story about me and dark meat chicken. Anyway, I'm even less fond of removing the skin from chicken—not because I prefer to eat the skin, but because it is gross and icky to touch chicken skin! But, I took one for the team, and I'm glad I did. This was very tasty! In fact, for the first time in a long time (or maybe ever), I actually finished eating before my husband did. My only real complaint, gross and icky skin aside, was the cleanup. My jelly roll pan may never be the same again. I will definitely be lining it with something the next time.

Ingredients:

1/2 cup apricot preserves

1/4 cup low sodium teriyaki sauce

1 Tablespoon packed dark brown sugar

1 teaspoon cornstarch

1 teaspoon cider vinegar

1/4 teaspoon salt

12 raw chicken drumsticks, skin removed

Directions:

Preheat oven to 425 degrees F

In a large bowl, whisk the apricot preserves, teriyaki sauce, brown sugar, cornstarch, vinegar, and salt until well blended. Add chicken and toss to coat well.

Spoon sauce coated chicken into a 15 1/2 x 10 1/2 inch jelly roll pan, bake for 15 minutes.

Remove jelly roll pan and brush chicken with sauce.

Continue baking chicken, basting every five minutes until cooked thoroughly, about 20 more minutes.

Remove chicken from oven, brush with remaining sauce, and let cool in pan for 10 minutes before serving.

Nutrition information: Servings Per Recipe: 6; Amount Per Serving: Calories: 447.8, Total Fat: 19.7g, Sodium: 456.7mg, Total Carbs: 21g, Dietary Fiber: 0g, Protein: 43.7g