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Ingredients:
- 1 cup apricot nectar
- 1/4 cup tomato paste
- 1/4 cup honey
- 1/2 to 1 whole hot chile pepper, such as serrano or jalapeno, seeds removed, finely minced
- 2 tablespoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt
- 2 pounds chicken drummettes, skin removed (about 16)
Preparation:
Heat oven to 375°. In small bowl combine apricot nectar, tomato paste, honey, chile, vinegar, Worcestershire sauce, garlic, and salt. Mix well. Place drummettes in a 13x9-inch baking pan.
Pour sauce over chicken. Bake for 45 to 55 minutes, basting with sauce
from time to time, until chicken is cooked through. Makes 16 appetizers.
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