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Ingredients:
Chicken
2 T Sriracha sauce
1 T vegetable oil
1/2 t. salt
1/2 t. freshly cracked pepper
3 lb. chicken wing drummettes OR drumsticks
1/2 c. all purpose flour

Glaze
1/4 c. honey
2 T apricot jam
2 T Sriracha sauce
1 T soy sauce
2 t. fresh lime juice ( 1 lime)
3 cloves garlic, finely chopped

For the glaze
1/2 cup confectioner's sugar
1/2 tsp nutmeg
enough milk or cream to thin

Directions:
1. Heat oven to 425 degreesF. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, mix Sriracha sauce, oil, salt, pepper and drummettes. Seal bag; shake to coat. Add flour; seal bag, and shake until drummettes are coated with flour. Place drummettes on cookie sheets.
3. Bake uncovered 30 minutes; turn drummettes over, and rotate cookie sheets. Bake 20 to 30 minutes longer or until golden brown and juice of drummettes is clear when thickest part is cut to bone (at least 165 degreesF).
4. Meanwhile, in 1-quart saucepan, mix Glaze ingredients; heat to simmering over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat; set aside.
5. In large bowl, toss drummettes with sauce. Serve warm.

Recipe Provided By:
Lehmann House B&B
Saint Louis, MO

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