Sweet and Hot

One of O’s dinner concerns is whether or not something is “too spicy.”  Keep in mind, the slightest hint of spiciness (or seasoning for that matter) is usually enough to elicit whines of “this is too spicy.”  Part of the issue is that he isn’t used to food that hasn’t been processed.  Another part of the issue is that his father has quite the tolerance for Sriracha and the like, and that gene just wasn’t passed on to O it seems.  So imagine my amazement when I made these hot and sweet chicken drumsticks and not only did both kids gobble them up, M wanted to spoon the sauce over her rice.  Admittedly, the sauce for these is darn tasty spooned over some rice so it’s lucky that there’s plenty of sauce to go around.

Instead of regular hot sauce as used in the original recipe, I used a few squirts of Sriracha and they had a nice kick to them.  I could have added more and it would have been fine for the grown ups, but they were delicious just the same.  Next time I make these, I would probably cook the drumsticks in a skillet long enough to crisp up the skin a little (or remove the skin completely).  I hate soggy chicken skin, and I’m not in the minority there.  These are reminiscent of sweet and sour chicken Chinese food take-out without all of the fat and grease.  This is also an easy dinner, it took minutes to put the sauce together and baked in the oven while I made sides (and folded a load of laundry).

Sweet and Hot Chicken Drumsticks

Ingredients:

  • 1 C. apricot preserves
  • 1/2 C. ketchup
  • 1/4 C. light soy sauce
  • 1 Tbsp. (or more, depending on heat preference) Sriracha (or 2 tsp. hot pepper sauce)
  • 2 cloves garlic, minced
  • 3 lbs. chicken drumsticks (about 12 drumsticks)

Directions:

Heat oven to 350 degrees.

In a medium saucepan, combine the apricot preserves, ketchup, soy sauce, garlic, and Sriracha.  Whisk to combine.

Heat over medium-low heat, stirring, until the preserves have melted and all ingredients are combined.

Arrange the chicken in a single layer in a baking dish.

Pour the sauce over the chicken, spooning the mixture over the drumsticks to coat them evenly.

Bake for 40-45 minutes, occasionally spooning the sauce over the chicken, until the chicken is cooked through.

Makes 6 servings.

Source: The Pioneer Woman, originally from Terri at Tasty Kitchen

 

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