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Brueck's Teriyaki Pineapple Drumsticks

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Just make this. It's awesome. Enough said.
Yield: 12 servings
Prep: 35 min
Cook: 1 hour 30 min

Ingredients
  • 1 tablespoon garlic salt
  • 1 tablespoon minced chives
  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons pepper
  • 1/2 teaspoon salt
  • 24 chicken drumsticks
  • 1/2 cup canola oil
  • 1 can (8 ounces) crushed pineapple
  • 1/2 cup water
  • 1/4 cup packed brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup yellow mustard
  • 4 teaspoons cornstarch
  • 2 tablespoons cold water
Directions
  1. Preheat oven to 350°. 
  2. Mix the first 5 ingredients; sprinkle over chicken. 
  3. In a large skillet, heat oil over medium-high heat. 
  4. Brown drumsticks in batches. 
  5. Transfer to a roasting pan.
  6. Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. 
  7. Cover; bake until tender, 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp.
  8. Remove drumsticks to a platter; keep warm. 
  9. Transfer cooking juices to a small saucepan; skim off fat. 
  10. Bring juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. 
  11. Return to a boil; cook and stir until thickened, 1-2 minutes. 
  12. Serve with drumsticks.

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