Cocktail Party Drumettes PDF Print E-mail
Written by John Keife   

This recipe preceded the nation-wide popularity of Buffalo Wings.  The combined crispiness of the fried wing and baking of the delicious coating provides a salty-sweet taste with crispy, tender bite.  I promise you will enjoy.

Created by:  Missy Keife


  • 150 chicken drumettes
  • Salt
  • Black pepper
  • 1 stick butter
  • 3 TBS olive oil
  • 2 large jars apricot preserves (18 ounces)
  • 4 envelopes Lipton Onion-Mushroom Soup Mix
  • 4 bottles Kraft Russian Dressing


  1. Season chicken pieces with salt and pepper
  2. Into a large chicken fryer skillet, melt butter and oil over medium-high temperature
  3. Fry chicken pieces until slightly brown, remove and drain
  4. In a mixing bowl, combine preserves, soup mix, and dressings until incorporated
  5. Place chicken pieces in a casserole, pour dressing mix over chicken
  6. Cover casserole with heavy aluminum foil and bake at 350° for 1 hour; remove foil and bake uncovered for 25 additional minutes
  7. Serve with sauce in a heated chafing dish

Makes 150 pieces