We're so psyched about having some Pats action on Sunday afternoon, you don't want to have to spend your time prepping and cooking and cleaning up. Nor do you have to settle for rippin' open a bag of chips and serving 'em with that pre-made-in-the-container-wicked-salty-dip-stuff.

Howzabout drumsticks instead of wings? Blasphemous! So, of course, we're in. This recipe for wicked easy to make-'n'-bake drumsticks comes courtesy of the Food Network's Katie Lee, who my wife and I find we're going back to a lot these days. These need to marinate for a few hours, then bake for about an hour, so plan ahead. (Plus, with the drought that's going on here in Maine, you're avoiding stray embers from your charcoal grill flying away and startin' somethin').

5 Ingredient Sticky Apricot Drumstricks:

10 minutes to get ready, super simple to prep, makes 4 to 6 servings. You got your 12 chicken drumsticks (about 2 1/4 pounds) and, as always, Kosher salt and freshly ground black pepper. Now here are the 5 ingredients...

1/2 cup apricot jam, 1/2 cup French dressing, 1/4 cup red wine vinegar, 6 garlic cloves (minced), and a 1/4 cup of brown sugar.

Use a paper towel to pat the chicken dry. Generously (and we mean generously!) season on all sides with salt and pepper. In a large dish or bowl, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.

Preheat oven to 350 degrees. Remove the chicken from the marinade and place on a baking sheet and save the remaining extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temp to 425. Spoon that reserved marinade over the chicken, then sprinkle with the brown sugar. Bake until the glaze is caramelized, about 15 minutes more.

Serve the chicken on a platter and pour any additional marinade from the baking sheet over it. Make sure you've got plenty of moist napkins on hand, as the temptation to lick one's own fingers is pretty intense...