We love to throw big backyard parties, so I look for ways to free my hubby from having to be on grill duty all day long. Oven-roasted drumsticks make everyone happy.
—ERICA ALLEN TUCKERTON, NJ
PREP: 35 MIN. • BAKE: 1 1/2 HOURS • MAKES: 12 SERVINGS
1 tablespoon garlic salt
1 tablespoon minced chives
1 1/2 teaspoons paprika
1 1/2 teaspoons pepper
1/2 teaspoon salt
24 chicken drumsticks
1/2 cup canola oil
1 can (8 ounces) crushed pineapple
1/2 cup water
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup yellow mustard
4 teaspoons cornstarch
2 tablespoons cold water
1. Preheat oven to 350°. Mix the first five ingredients; sprinkle over the chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan.
2. Meanwhile, combine the crushed pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour mixture over chicken. Cover; bake until the chicken is tender, about 1 1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let the skin crisp.
3. Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix the cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with drumsticks.