I saw this on a friend's blog and thought I would add it mine today. I tried another new recipe last week and O-M-G was it GOOD! You have to try it!

Deviled Chicken Drumsticks --- Gourmet | August 2008

Though they're quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature.

Makes 6 (main course) servings

by Ian Knauer

12 chicken drumsticks (2 1/2 to 3 pounds total) --- I used chicken wingettes
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
3/4 teaspoon cayenne ---- I used only about 1/2 tsp and it was the perfect amount of spice for us.
3 tablespoons unsalted butter, melted

Preheat oven to 450°F with rack in upper third. (If you use wingettes, adjust the temperature to what the pkg. recommends - I think it was 375 degrees)

Pat chicken dry, then toss with mustard until evenly coated.

Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.

Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

Cooks' note: Chicken can be roasted 1 day ahead and chilled.