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.
Servings: 12 legs
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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