Finger-Licking Chicken Drumsticks

Triple this recipe to make enough for a tray of 12 drumsticks you can pick up at the grocery store.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons cider vinegar or 1 1⁄2 tablespoons white wine vinegar
• 1⁄4 cup tomato sauce
• 2  tablespoons honey
• 1 1⁄2 teaspoons Dijon mustard
• 1 1⁄2 teaspoons Worcestershire sauce
• 1 1⁄2 teaspoons  vegetable oil
• 4  large chicken drumsticks

Directions

1. In a large bowl or casserole dish, mix all ingredients but drumsticks. Skin meat and make 2-3 small slashes in flesh; add to marinade. Coat well. Cover and refrigerate for 2 hours or overnight. Arrange drumsticks in a roasting pan and pour on leftover marinade. Bake in a 425F oven for 40 minutes, or until cooked through, basting occasionally with sauce.