Crisp Deviled Drumsticks 
    1/2 c  Low-sodium soy sauce                1 c  Fresh breadcrumbs, about 2
      2 tb Dry sherry                               -slices bread,
      2 tb Dijon-style mustard                      Preferably day old
      1 tb Prepared chili sauce              1/4 c  Chopped fresh parsley
    1/2 ts Hot red pepper sauce                1 ts Paprika
      8    Medium-size chicken                      Fresh herb sprigs, optional
           -drumsticks (about 1 3/4 lb)   
 
  Start fire in grill, placing rack 4 inches above the coals (see note). Beat
  soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large
  bowl, using fork; add drumsticks, turning to coat.  Let stand for 10
  minutes or until fire is ready.  Combine breadcrumbs, parsley and paprika
  in a shallow dish.  Drain drumbsticks; dip, one at a time, into crumb
  mixture to coat completely.
  
  Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook,
  covered with grill cover, for 20 minutes until coating is golden brown and
  drumsticks are cooked through.  Serve garnished with herb sprigs, if
  desired.
  
  NOTE:  Drumsticks may be baked in oven.  Heat oven to 400F.  Marinate
  drumsticks and coat with crumbs as directed; arrange on foil in a jelly-
  roll pan or shallow roasting pan.  Bake for 25 minutes until golden and
  cooked through.
  
  Makes 4 servings.
  
  [ REDBOOK; July 1990 ]
  
  Posted by Fred Peters.

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