Pour everything over the drumettes and let your oven do the rest—my mother-in-law still asks for this one every visit

This little recipe for 3-ingredient oven retro glazed drumettes has been in my card file since the late 1970s, back when every church potluck table had at least one sticky-sweet chicken dish on it. It’s the kind of no-fuss, pour-and-bake supper that lets the oven do all the work while you straighten the house or sit and visit. Everything gets whisked together and poured right over the chicken drumettes in a glass casserole, just like in those old community cookbooks. My mother-in-law still asks for this every time she comes over, and I smile because it tastes exactly like the cozy, caramelized drumettes we used to fight over at family gatherings.

These glazed drumettes are wonderful with a simple pan of buttered egg noodles or fluffy mashed potatoes to catch that extra sauce. A crisp green salad or some steamed green beans with a little butter and salt help balance the sweetness. If you’re feeding a crowd, set them out on a platter with toothpicks and a bowl of extra pan juices for dipping, along with a tray of celery sticks and carrot coins to keep things feeling light and old-fashioned snacky.

Servings: 4

3 pounds chicken drumettes, patted dry

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish so the drumettes don’t stick.

Pat the chicken drumettes dry with paper towels and arrange them in a single snug layer in the glass baking dish. It’s fine if they touch, but don’t pile them up.

In a medium bowl, whisk together the French or Catalina salad dressing, apricot preserves, and dry onion soup mix until the mixture is smooth and glossy. A few small bits of apricot are fine.

Pour the sauce evenly over the drumettes, making sure every piece gets coated. Use a spoon to nudge the sauce around so it seeps down between the pieces. This should look like a shiny amber blanket over the raw chicken.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake covered for 30 minutes to let the drumettes cook through gently and the flavors soak in.

After 30 minutes, carefully remove the foil, baste the drumettes with the pan sauce using a spoon, and return the uncovered dish to the oven. Continue baking for another 25 to 35 minutes, basting once more halfway through, until the drumettes are cooked through, the sauce is thickened and bubbly, and the chicken is nicely glazed. The internal temperature should reach at least 165°F (74°C) at the thickest part, not touching the bone.

If you like a deeper caramelized finish, turn the oven to broil for 2 to 3 minutes at the very end, watching closely so the sugars in the sauce don’t burn. Pull the dish out as soon as the tops look browned and sticky.

Let the drumettes rest in the hot sauce for 5 to 10 minutes before serving so the glaze clings well. Spoon some of the thickened pan juices over the top when you plate them, and serve warm.

You can use Russian or Thousand Island dressing in place of the French/Catalina if that’s what you have on hand; the flavor will be a touch different but still very nostalgic and tangy-sweet. Peach or orange marmalade can stand in for the apricot preserves, or you can mix half apricot and half peach for a softer fruit flavor. If you prefer a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce into the glaze before pouring it over the chicken. For a slightly less sweet version, use 3/4 cup preserves and 1/4 cup chicken broth, then taste and adjust. You can also sprinkle a teaspoon of dried thyme or parsley over the top before baking if you like that herby look and flavor. For easier cleanup, line the baking dish with heavy-duty foil before adding the chicken and sauce, but still use a glass dish if you want that classic casserole look. Food safety tips: Always start with fresh or properly thawed drumettes; if frozen, thaw them in the refrigerator overnight, never on the counter. Pat the chicken dry to help it brown and reduce splattering. Wash your hands, cutting boards, and any utensils that touch the raw chicken with hot, soapy water before using them for anything else. Use a meat thermometer to be sure the drumettes reach at least 165°F (74°C) at the thickest part near the bone. Refrigerate leftovers within 2 hours of baking, and reheat thoroughly until steaming hot before serving again.