Barbecued Chicken Drumsticks
Slightly sweet, smoky and mild, these drumsticks are a real crowd-pleaser.
- 3 lbs (1.4 kg) chicken drumsticks (about 12-14)
- 2 tbsp (30 mL) vegetable oil
- 3 tbsp (45 mL) Smoky Applewood Rub, divided
- 1/2 cup (125 mL) apple jelly
- 1/4 cup (50 mL) ketchup
- 1 tsp (5 mL) cider vinegar
Preheat oven to 375°F (190°C). Rinse chicken drumsticks with cold water. Pat dry with paper towels. Place chicken in either Large Bar Pan lined with parchment paper or Shallow Baker (no need for parchment paper in Shallow Baker.)
Brush all sides of drumsticks with oil using Chef's Silicone Basting Brush. Sprinkle with 2 tbsp (30 mL) of the rub, rubbing lightly into skin. Bake 40 minutes.
Meanwhile, mix apple jelly, ketchup, remaining 1 tbsp (15 mL) rub and vinegar in Small Micro-Cooker®. Microwave, covered, on HIGH 1 minute; mix well. Continue microwaving, covered, 30-60 seconds or until smooth when stirred.
Brush chicken with half of the sauce. Continue baking 10 minutes. Turn chicken with Chef's Tongs; brush with remaining sauce and continue baking 10 minutes.
- 12-14 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 260, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 135 mg, Carbohydrate 13 g, Protein 24 g, Sodium 350 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 1/2 meat (1 carb)
Use the Professional Shears to trim any excess skin from drumsticks.
To make paper drumstick holders, cut 3 1/2-inch squares of parchment paper. Place end of baked drumstick in center of parchment square. Press paper up around drumstick and gently twist.
For a cool change of pace, try these glazed chicken drumsticks at your next summer picnic. After baking drumsticks, cool slightly then refrigerate until well chilled.