Crisp deviled drumsticks

Yield: 4 servings

Measure 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

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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