Crisp deviled drumsticks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Low-sodium soy sauce |
| 2 | tablespoons | Dry sherry |
| 2 | tablespoons | Dijon-style mustard |
| 1 | tablespoon | Prepared chili sauce |
| ½ | teaspoon | Hot red pepper sauce |
| 8 | Medium-size chicken drumsticks (about 1 3/4 lb) | |
| 1 | cup | Fresh breadcrumbs, about 2 slices bread, |
| Preferably day old | ||
| ¼ | cup | Chopped fresh parsley |
| 1 | teaspoon | Paprika |
| Fresh herb sprigs, optional | ||
Directions
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.