Sweet and Spicy Chili Chicken Legs

Sweet and Spicy Chili Chicken Legs (drumsticks).Sweet from apricot preserves and heat from hot sauce makes these legs a great appetizer or main course. Chili powder adds additional flavor plus a beautiful color.

The popularity of chicken wings is somewhat of a mystery to me.  Legs, or drumsticks, are more practical, when you get right down to it.They’re meatier without being obnoxious. Dark meat (legs)  is tastier than white meat (wings), in my opinion. The size of legs makes them suitable for either a main course or an appetizer. Just look at the platter of legs below.  Dinner or appetizer?

See what I’m talking about?  Wings have “appetizer” written all over them.  Legs are androgynous.   I’ve never applied that term to food before. Perhaps that’s my first and last time.

This recipe is another “clean out your refrigerator” installment.  A partial jar of apricot preserves and a bottle of hot sauce that seemed to have an endless bottom, appeared together on my refrigerator shelf.  I applied the food growing principal of “if it grows together, it goes together” to food that occupies the same space on my refrigerator shelf.  I lucked out this time. Not so sure my luck will sustain with everything that snuggles in my refrigerator. Chili powder added great color, along with flavor, to the apricot based glaze.

All that to say, “It turned out plum good, y’all.”

Pulling together bits of this and scrapes of that and pieces of the other thing has always been, and will be forever, my favorite way to cook. My Granny taught me frugal cooking. She was right and good to do that. I’m sure she never imagined  that her teachings would lead to an apricot preserve and hot sauce glaze. But, she’s mighty proud of it. I can feel it.

For another great and simple recipe using drumsticks, check out Brined Chicken Drumsticks . For another great chicken leg recipe, check out Slow Cooker Chicken Legs .

Y’all come see us!

Sweet and Spicy Chili Chicken Legs (drumsticks)

preheat oven to 350 degrees

yield: 12 legs

Sweet from apricot preserves and heat from hot sauce and chili powder are a winning flavor combination for a glaze for chicken legs (drumsticks)

1/2 cup hot sauce (I used Frank’s)

1 cup apricot preserves

1 tablespoon chili powder

1 tablespoon rice vinegar

12 chicken drumsticks

salt and pepper

Add first 4 ingredients to a sauce pan on medium heat.  Stir until apricot preserves melt.  Set aside.

Prepare a large sheet pan by covering with aluminum foil.  Spray with non-stick cooking spray.

Arrange chicken drumsticks on sheet pan.

Season with salt and pepper.

Brush one side of the drumsticks with chili sauce.

Bake in a 350 degree preheated oven for 30 minutes.

Remove from oven, flip chicken over. Baste with chili sauce.

Return to oven for an additional 30 minutes or until chicken reaches and internal temp of 165 degrees.

Remove from oven.  Drain juice if necessary.

Brush one side with sauce. Broil for about 3 minutes or until glaze starts to brown.

Remove from oven and repeat with other side.

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4.91 from 10 votes

Sweet and Spicy Chili Chicken Legs (Drumsticks)

Sweet and Spicy Chili Chicken Legs (drumsticks).Sweet from apricot preserves and heat from hot sauce makes these legs a great appetizer or main course. Chili powder adds additional flavor plus a beautiful color.

Course: Appetizer

Cuisine: American South

Keyword: drumsticks, sweet and spicy chili chicken legs

Servings: 12 legs

Author: Jackie Garvin

Ingredients

• preheat oven to 350 degrees
• 1/2 cup hot sauce I used Frank's
• 1 cup apricot preserves
• 1 tablespoon chili powder
• 1 tablespoon rice vinegar
• 12 chicken drumsticks
• salt and pepper
• Add first 4 ingredients to a sauce pan on medium heat. Stir until apricot preserves melt. Set aside.
• Prepare a large sheet pan by covering with aluminum foil. Spray with non-stick cooking spray.
• Arrange chicken drumsticks on sheet pan.
• Season with salt and pepper.
• Brush one side of the drumsticks with chili sauce.
• Bake in a 350 degree preheated oven for 30 minutes.
• Remove from oven flip chicken over. Baste with chili sauce.
• Return to oven for an additional 30 minutes or until chicken reaches and internal temp of 165 degrees.
• Remove from

Instructions

• preheat oven to 350 degrees.
• Add first 4 ingredients to a sauce pan on medium heat. Stir until apricot preserves melt. Set aside.
• Prepare a large sheet pan by covering with aluminum foil. Spray with non-stick cooking spray.
• Arrange chicken drumsticks on sheet pan.
• Season with salt and pepper.
• Brush one side of the drumsticks with chili sauce.
• Bake in a 350 degree preheated oven for 30 minutes.
• Remove from oven, flip chicken over. Baste with chili sauce.
• Return to oven for an additional 30 minutes or until chicken reaches and internal temp of 165 degrees.
• Remove from oven. Flip chicken over. Baste with chili sauce.
• Return to oven for an additional 30 minutes or until chicken reaches and internal temp of 165 degrees.
• Remove from oven. Drain juice if necessary.
• Brush one side with sauce. Broil for about 3 minutes or until glaze starts to brown.
• Remove from oven and repeat with other side.

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Return to oven for an additional 30 minutes or until chicken reaches and internal temp of 165 degrees.

Remove from oven.  Drain juice if necessary.

Brush one side with sauce. Broil for about 3 minutes or until glaze starts to brown.

Remove from oven and repeat with other side.

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