Sticky Chicken Drumsticks

Make these while you’re cooking dinner, then send the drumsticks to school in a microwave-safe container with an ice pack—they’re delicious cold or hot.


Serves:  6 (2 drumsticks per serving)
Prep time: 10 minutes
Cook time: 20 minutes

2/3 cup apricot preserves
1/4 cup white wine vinegar
1-2 tbsp. Dijon mustard
12 chicken drumsticks

Preheat the oven to 425 degrees. Mix preserves, vinegar and mustard in a small saucepan. Heat and stir until the preserves melt into the vinegar. This will only take a couple of minutes, and don’t worry about the lumps left from the fruit. Line a rimmed cookie sheet with foil and oil lightly (don’t skip this step or you’ll be cursing me at clean-up time). Place drumsticks on prepared sheet, season with salt and pepper and coat with the apricot mixture. Bake for 30 minutes. Either serve hot, or cool and refrigerate for later use.

Shopping List

12 chicken drumsticks

Other Items
Apricot preserves
White wine vinegar
Dijon mustard

Send to school: Use a freezer pack to keep the drumsticks cold. Add carrot sticks and a cookie for a delicious lunch.

Leftovers: The drumsticks will keep for 2-3 days if refrigerated.

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