60 chicken wing drumsticks
12 oz. bottle chili sauce
10 oz. jar grape jelly
2 tbsp. lemon juice
1/2 tsp. garlic powder
16 oz. can sweet-and-sour sauce
7 1/2 oz. jar junior baby food peaches
1/4 tsp. powdered ginger

Line a large shallow roasting pan with heavy foil. Place wing drumsticks in pan. In a medium saucepan, bring remaining ingredients to a boil, stirring occasionally, until jelly is melted. Pour 3/4 of the sauce over the drumsticks.

Bake at 350 degrees for 1 1/2 to 2 hours or until brown and crispy, basting and turning often.

May be refrigerated, covered, for 2 days. Refrigerate extra sauce separately.

May be frozen. Sauce may be frozen. Bring to room temperature.

Brush drumsticks with reserved sauce. Bake at 350 degrees for 20-30 minutes or until heated through. Makes 60 drumsticks.