These drumsticks are from Gourmet Magazine (August/08). They are very easy to make, with few ingredients that you are likely to have in your pantry anytime. Since I don't eat meat, I have to rely on Andrew's taste for the feedback on meat dishes. But don't worry, he is pretty picky. Here is his feedback: crispy outside, juice inside, and slightly spicy. Perfect!
If you don't eat those drumsticks out of the oven, try to enjoy them at room temperature, or even cold. Just don't reheat them, or you'll loose the crispness from the crust.
Deviled Chicken Drumsticks Recipe
adapted from Gourmet Magazine (August/08)
makes 4 drumsticks
You will need:
4 chicken drumsticks
4 tablespoons Dijon mustard
1/4 cup panko (Japanese bread crumbs)
1/4 cup grated Parmesan cheese
1/4 teaspoon paprika
1 tablespoons unsalted butter, melted
Preheat oven to 450 F.
Brush chicken pieces with mustard. Set aside.
Stir together panko, cheese, paprika, and season with a pinch of salt and pepper. Drizzle with melted butter and toss.
Coat each drumstick in the crumb mixture and place them in a cooling rack set over a baking tray.
Roast in the preheated oven for about 30 minutes. Serve warm or at room temperature.