Chicken drumsticks, glazed with a sticky sauce with sweetness and a bit of heat. It’s what’s for dinner.
Start by placing your drumsticks on sprayed and lined baking sheets, make sure they have room and are not touching.
Pat the drumsticks dry and give them a liberal shake of salt and pepper. Place them in a preheated very hot oven, 475 degrees, for 10 minutes. While they are in there you can quickly make up the glaze.
In a small bowl mix together 1/3 cup of apricot preserves OR orange marmalade, 1/4 teaspoon of cayenne pepper, 1 Tablespoon of rice wine vinegar, and the zest and juice of one of the oranges from your share.
When the chicken has been in there for 10 minutes, remove it and use half of the glaze on the chicken, reserving the other half for later. Also, it is good to move the chicken around to help prevent it from sticking to the foil. Back into the oven for another 10 minutes.
After this 10 minutes you repeat the process using the remaining glaze, don’t forget to move the chicken around to prevent sticking.
Back in it goes for 5-8 more minutes. Here is a look at the finished chicken.
We served ours with rice and carrots from the share. The carrots were simply tossed with some Amish Roll Butter. Enjoy!
