About 2 pounds chicken drummies
1-1/2 teaspoons Ground Cumin
1-1/2 teaspoons chile, chipotle
1-1/2 teaspoons Garlic Salt
3/4 teaspoon pepper, black medium grind
1 tablespoon corn oil
2 cloves garlic, minced
1/2 cup orange marmalade
1/4 cup red wine vinegar
1 lime, peel and juice
1/2 teaspoon Crushed Red Pepper
Preheat oven to 375°F.
Line a shallow sided baking tray with foil. Spray with cooking spray. Place chicken drummies on tray.
Combine cumin, chipotle, garlic salt and black pepper in a small bowl. Mix well. Sprinkle about half of the seasoning over the chicken; reserve remaining seasoning. Bake chicken for 45 to 55 minutes until it is cooked through.
While chicken is baking, heat oil in a small sauce pan. Add garlic and cook on low heat 2 to 3 minutes (do not brown). Add orange marmalade, red wine vinegar, lime juice, crushed red pepper and reserved spice mixture. Bring to a boil and boil for 1 minute. Remove from heat and add lime peel.
When chicken is done, brush with glaze and continue to bake for 5 minutes until chicken is well browned. Drizzle with any remaining glaze.