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Chicken drumsticks seasoned, wrapped in smoky bacon, roasted, and then glazed with à honey mustard mixture. If desired, serve the chicken with boiled, buttered miniature potatoes, and one of the salad kits you'll find for sale in our Produce 2 tbsp olive oil 2 tsp chili powder 1tsp ground cumin 1 tsp smoked or regular paprika Pinch ground cayenne pepper Freshly ground black pepper, to taste 12 chicken drumsticks 6 long strips of bacon, each cut widthwise in half (see Note) 1/4 cup honey 1 tbsp + 1 tsp Dijon mustard 1. Combine oil, chili powder, paprika, cayenne and black pepper in a bowi large enough to hold the chicken. Add chicken and toss to coat. Preheat oven to 375 F. Line à baking sheet with parchment paper. 2. Pull and stretch each half piece of bacon until it's about 2 inches longer than it originally was. Now stretch and wrap a piece of bacon around each chicken drumstick. Set chicken, seam side down, on the baking sheet. Roast drumsticks in the middle of the oven for 35 minutes. 3. While drumsticks roast, make glaze by combining honey and mustard in a bowl. When drumsticks have roasted 35 minutes, brush each one with some of the glaze. Roast drumsticks 5 to 10 minutes more, or until cooked through (see Options).
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