1/4 teaspoon crushed red pepper flakes ( about 1/2 to 1 teaspoon sambal chili paste, to taste)
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon liquid smoke (or to taste)
2 cloves garlic (finely minced)
1/2 teaspoon salt
2 pounds chicken drumettes (16 to 18 pieces)
Instructions
Heat oven to 375 F. Line a 9-by-13-by-2-inch baking pan with foil and spray the foil with nonstick cooking spray.
In small bowl combine the apricot nectar, tomato paste, honey, crushed red pepper, vinegar, Worcestershire sauce, liquid smoke, garlic, and salt. Mix well.
Arrange the chicken in the prepared baking pan. Pour the sauce over the chicken drumettes.
Bake the drumettes for 45 to 55 minutes, basting with sauce from time to time.