Chicken Diablo

by Sharon Lebewohl

Serves 12

24 drumsticks
1 medium chopped onion*
2/3 cup non flavored oil
1/4 cup chopped garlic*
1/4 cup soy sauce
1-3 drops hot pepper sauce, depending on heat desired
5 cups fresh breadcrumbs made from crust-less French bread, or you may purchase them
1/2 cup Dijon mustard
1/4 cup dry white wine

*Don’t be tempted to substitute onion powder or garlic powder for the fresh onion and garlic. It’s definitely not the same thing.

Whisk onion, oil, garlic, soy sauce and hot pepper sauce in a medium bowl to blend. Divide drumsticks between 2 large resealable plastic bags. Divide the onion mixture between the 2 bags. Seal bags; turn to coat with marinade. Refrigerate for a minimum of 3 hours. Overnight is preferable.

Preheat oven to 350. Line 2 baking sheets with aluminum foil. Brush with oil.

Remove chicken from marinade and brush off any onion or garlic that adheres to it. Place drumsticks in a large bowl. Whisk mustard and wine in a 2nd bowl. Place breadcrumbs in a third bowl. Drizzle wine and mustard mixture over chicken. Toss well to coat. Sprinkle chicken with salt and pepper. Turn each drumstick in breadcrumbs, coating lightly but evenly. Place chicken on prepared pans.

Bake for 45 minutes. Turn oven to 400 and cook an additional 10 minutes, or until chicken is cooked through and evenly browned.


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