1/2 cup chili sauce
1/2 cup maple syrup
3 tablespoons cider vinegar
3 tablespoons CRISCO Oil
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
12 chicken drumsticks (about 3 pounds)
1/2 cup maple syrup
3 tablespoons cider vinegar
3 tablespoons CRISCO Oil
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
12 chicken drumsticks (about 3 pounds)
Preparation
Bring first 7 ingredients to a boil in a medium saucepan over medium heat.Reduce heat, and simmer, stirring often, 6 minutes. Remove 1/4 cup chili saucemixture, and brush evenly on chicken drumsticks. Reserve remaining chili saucemixture for basting.
Prepare a hot fire by piling charcoal on one side of grill, leaving other sideempty. (For gas grills, light only one side, heating to 400° to 500°.) Arrangechicken drumsticks on food grate on unlit side.
Grill drumsticks, covered with grill lid, 1 hour or until chicken is done,turning drumsticks once and basting with remaining chili sauce mixture every15 minutes.
Note: Chili sauce mixture may be stored in the refrigerator in anairtight container up to 3 days. Maple Barbecued Chicken Breasts: Substitute 4bone-in chicken breasts (about 3 pounds) for drumsticks. Proceed as directed.
Source: Crisco.com
