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Apricot Glazed Drummettes

Sauce:

1 tablespoon butter or margarine
1 large onion, finely chopped
2 teaspoons finely chopped fresh garlic
1/3 cup soy sauce or teriyaki sauce
1/4 cup firmly packed brown sugar
1/4 cup dark molasses
1/4 cup honey
1 1/2 cups ketchup
1/4 teaspoon crushed red pepper (optional)
1 teaspoon Worcestershire sauce
Few drops hot pepper sauce (optional)
1 (12-ounce) jar apricot preserves

Drummettes:

3 to 3 1/2 pounds chicken drummettes

Salt to taste

Freshly ground black pepper to taste

1. In a large saucepan, saute onion and garlic in butter over medium heat, stirring occasionally, until onion is softened. Add remaining sauce ingredients, except apricot preserves and bring to a boil, reduce heat and simmer, uncovered, on low for 20 minutes. Set aside and cool to room temperature. Stir in apricot preserves.
2. Heat oven to 400°F (200°C).
3. Place drummettes in a greased 13x9-inch baking pan and season with salt and black pepper to taste. Pour sauce over all, mixing well to coat.
4. Bake, uncovered, for 50 to 60 minutes, basting occasionally, or until drummettes test done.

Makes about 3 dozen appetizers.