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Category: Chicken
Prep Time: Cook Time: Total Time:
3 to 3-1/2 lbs chicken drumsticks
Salt and fresh ground black pepper (I use seasoned salt)
Sauce:
1/4 cup butter
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 tbsp mild chili powder
1 (12-oz) jar orange marmalade
1 1/2 cups ketchup
1/2 cup brown sugar
1 1/2 tbsp vinegar
2 tsp Worcestershire sauce
Tabasco sauce, to taste
Preheat oven to 375. Grease a 15 x 10-inch baking pan/sheet.
For the sauce; in a medium saucepan melt butter over medium-high heat; add in onion and cook until softened (about 3 minutes). Add in garlic and chili powder; cook stirring for 2 minutes. Add in remaining 6 ingredients; bring to a boil over medium heat stirring constantly. Reduce heat and simmer for about 20-25 minutes.
Meanwhile lightly season the chicken legs with salt and black pepper. Place the chicken legs onto greased baking sheet. Bake for about 20 minutes. Remove and carefully drain all fat and water from the baking sheet. Pour the sauce over the legs and toss and turn to coat well in the sauce. Return to oven and continue baking for another 25 minutes or until the chicken is cooked through.
NOTES: Baking the chicken first for 20 minutes will prevent the sauce from mixing with the pan juices and fat and becoming watery, if using previously frozen then thawed chicken hand-squeeze out as much moisture as possible from the chicken then pat dry using paper towels.
I have also made this recipe using fresh not previously frozen wings and omitting the first 20 minute baking time, baking for 45 minutes at 350, make this as spicy as you like by adjusting the Tabasco sauce, you can also add in cayenne pepper.
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SWEET AND STICKY MARMALADE CHICKEN DRUMSTICKS
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Category: Chicken
Prep Time: Cook Time: Total Time:
3 to 3-1/2 lbs chicken drumsticks
Salt and fresh ground black pepper (I use seasoned salt)
Sauce:
1/4 cup butter
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 tbsp mild chili powder
1 (12-oz) jar orange marmalade
1 1/2 cups ketchup
1/2 cup brown sugar
1 1/2 tbsp vinegar
2 tsp Worcestershire sauce
Tabasco sauce, to taste
Preheat oven to 375. Grease a 15 x 10-inch baking pan/sheet.
For the sauce; in a medium saucepan melt butter over medium-high heat; add in onion and cook until softened (about 3 minutes). Add in garlic and chili powder; cook stirring for 2 minutes. Add in remaining 6 ingredients; bring to a boil over medium heat stirring constantly. Reduce heat and simmer for about 20-25 minutes.
Meanwhile lightly season the chicken legs with salt and black pepper. Place the chicken legs onto greased baking sheet. Bake for about 20 minutes. Remove and carefully drain all fat and water from the baking sheet. Pour the sauce over the legs and toss and turn to coat well in the sauce. Return to oven and continue baking for another 25 minutes or until the chicken is cooked through.
NOTES: Baking the chicken first for 20 minutes will prevent the sauce from mixing with the pan juices and fat and becoming watery, if using previously frozen then thawed chicken hand-squeeze out as much moisture as possible from the chicken then pat dry using paper towels.
I have also made this recipe using fresh not previously frozen wings and omitting the first 20 minute baking time, baking for 45 minutes at 350, make this as spicy as you like by adjusting the Tabasco sauce, you can also add in cayenne pepper.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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