Roasted Chicken Drumettes With a Lemon-Mustard Glaze

From Southern Living Magazine. Great for Superbowl parties!

• Ready In: 1 hr
• Serves: 8
• Yields: 24 pieces; 8 appetizer servings

Ingredients

• 24  chicken drummettes
• 2  tablespoons olive oil
• 2  teaspoons sugar
• 1  teaspoon salt
• 1  teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 1⁄3 cup Dijon mustard
• 3  tablespoons fresh lemon juice
• 1  teaspoon dried oregano

Directions

1. Rinse chicken with cold water, and pat dry.
2. Stir together oil and next 4 ingredients in a large bowl. Add chicken, tossing to coat.
3. Arrange chicken in a single layer on a wire rack in an aluminum foil-lined jelly-roll pan.
4. Bake at 450 degrees for 30-35 minutes.
5. Combine mustard, lemon juice and oregano in a large bowl.
6. Remove pan from oven, and carefully add hot chicken to mustard mixture. Toss to coat.
7. Drain and discard any accumulated fat from pan.
8. Place mustard-coated chicken in a single layer on rack in jelly-roll pan.
9. Bake at 450 degrees for 8-10 minutes or until done.