Sweet And Tangy Chicken Drumettes

These Sweet And Tangy Chicken Drumettes could not be easier to make. I was a little sceptical about how easy this was going to be but I was wrong. It’s super easy, so delicous, and great to make for a weeknight meal. I sometimes think recipes I come across do not get enough traffic and or kudos, this is one of those times. Katie you’ve nailed this dish I just had to “rip it off”. These drumettes are definitely “finger licking good!”

After the first 20 minutes at 425-degrees F.,the drumettes will have caramelized and the skin will be crispy. Flip the chicken over, again, sprinkle brown sugar. Cook for an additional 20 minutes, on this side, as seen below.

Prep Time: 10 minutes
Inactive Prep Time: 4 to 6 hours
Cook Time: 1 hour 15 minutes
Total Time: 7 hours 15 minutes
Yields: 4 to 6 servings
Equipment: 2 rimmed baking sheet pans, aluminum foil, chef’s knife, 1 (9 x 11) baking dish, 1 (1-gallon) zip-lock baggie, whisk, tongs, large mixing bowl

4 1/2 pounds (approx. 30 drumettes)
3/4 cup of apricot jam
3/4 cup of French dressing (favorite brand)
1/4 cup of red wine vinegar
16 cloves of garlic, minced
1 cup of light brown sugar
1 1/2 tabespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper

Start by using paper towel to pat all the chicken dry. Transfer the drumettes to a large mixing bowl. Season all sides with Kosher salt and fresh ground black pepper. Next, transfer the chicken to a large zip-lock baggie. In a large mixing bowl, whisk together the apricot jam, dressing, vinegar, and minced garlic. Carefully pour the marinade into the baggie containing the chicken. Release the air from the baggie, massage the drumettes in the marinade. Transfer the baggie to a large baking dish and refrigerate for 4 to 6 hours.

Preheat oven to 350-degrees F.
Using a pair of tongs, remove the chicken (allowing the excess marinade to drip off each drumette) from the marinade and place onto 2 foil-lined rimmed baking sheet pans. Reserve the extra marinade. Bake for 45 minutes. Remove the sheet pans from the oven.

Ajust oven temperature to 425-degrees F.
Spoon a little of the reserved marinade (any marinade left, discard) evenly over each one of the drumettes. Sprinkle half of the brown sugar over each one of the drumettes. Transfer back into the hot oven for an additional 25 minutes. Remove the pans from the oven, flip the drumettes over, sprinkle on the remaining brown sugar on to each one. Bake for another 25 minutes.

Serve the chicken Family-style (on a large platter), spoon on alittle of the additional marinade from the baking sheet pans over the chicken. Garnish with finely chopped chives. Alongside the drumettes, my Fingerling Potato Salad.

There you have it, my Sweet And Tangy Chicken Drumettes.