Crisp Deviled Drumsticks
Title: Crisp Deviled Drumsticks
Categories: Chicken, Barbecue
Yield: 4 servings
1/2 c Low-sodium soy sauce
1 c Fresh breadcrumbs, about 2 -slices bread
2 tb Dry sherry
2 tb Dijon-style mustard
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 drumsticks (about 1 3/4 lb)
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.