Crisp Deviled Drumsticks 

½ cup Low-sodium soy sauce                
1 cup breadcrumbs (about 2 slices bread,  preferably day old)
2 table spoon Dry sherry                               
2 table spoon Dijon-style mustard                      
1 table spoon ready-made chili sauce              
¼ cup chopped fresh parsley
½ tea spoon hot red pepper sauce                
1 tea spoon Paprika
8 Medium-size chicken - drumsticks (about 1.75 lb)   
Fresh herb sprigs, optional
 
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 oven or barbeque 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. 

If baking in oven.  
Heat oven to 400F.  
Marinate drumsticks and coat with crumbs as directed; arrange on foil in 
shallow roasting pan.  Bake for 25 minutes until golden and cooked through.