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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: In a small bowl, combine the mustard, garlic, Worcestershire sauce, oil, hot sauce and paprika; mix well. Dip each drumstick in the sauce and arrange in a shallow glass dish. Pour any extra sauce over the chicken. Cover with plastic wrap and marinate in the refrigerator for at least 2 or up to 48 hours. Let the chicken return to room temperature before cooking.
Preheat the oven to 375. Bake the chicken for about 35 minutes, or until the outside is browned and the juices run clear when the thickest part is pricked to the bone.
Preheat the broiler. Broil the drumsticks 4 inches from the heat for about 2 minutes on each side to crisp the skin. Serve warm.
These drumsticks can be baked several hours ahead and reheated under the broiler just before serving. They are also good at room temperature, but the skin won't be as crisp.
| Ingredients:
1/3 Cup(s) dijon mustard
2 garlic,crushed
1 Tablespoon(s) worcestershire sauce
1 Tablespoon(s) vegetable oil
1 1/2 Dash(s) hot pepper sauce
1 Teaspoon(s) paprika
8 skin slashed at 1/2 inch interva chicken drumsticks |
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