Crisp Deviled Drumsticks

chicken, poultry

1/2 cup low-sodium soy sauce
1 cup fresh breadcrumbs; about 2
2 tablespoons dry sherry slices bread
2 tablespoons style-style mustard
preferably day old
1 tablespoon prepared chili sauce
1/4 cup chopped fresh parsley
1/2 teaspoon hot red pepper sauce
1 teaspoon paprika
8 medium-size chicken
- drumsticks; (about 1 3/4 lb)
fresh herb sprigs; optional

Start fire in grill, placing rack 4 inches above the coals (see note). Beat soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large bowl, using fork; add drumsticks, turning to coat. Let stand for 10 minutes or until fire is ready. Combine breadcrumbs, parsley and paprika in a shallow dish. Drain drumsticks; dip, one at a time, into crumb mixture to coat completely. Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook, covered with grill cover, for 20 minutes until coating is golden brown and drumsticks are cooked through. Serve garnished with herb sprigs, if desired. NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate drumsticks and coat with crumbs as directed; arrange on foil in a jelly- roll pan or shallow roasting pan. Bake for 25 minutes until golden and cooked through.