MAPLE BARBECUED CHICKEN DRUMSTICKS

MAPLE CHILI SAUCE:
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)*

Bring the ingredients for Maple Chili Sauce to a boil in a medium saucepan over medium heat. Reduce heat, and simmer, stirring often, 6 minutes.

Remove 1/4 cup of the sauce mixture, and brush evenly on chicken drumsticks. Reserve remaining chili sauce mixture for basting.

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side, heating to 400 to 500 degrees F.) Arrange chicken 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 sauce mixture every 15 minutes.

Note: The Maple Chili Sauce mixture may be stored in the refrigerator in an airtight container up to 3 days.

*VARIATION:

Maple Barbecued Chicken Breasts:
Substitute 4 bone-in chicken breasts (about 3 pounds) for drumsticks. Proceed as directed.

Makes 6 servings
Source: Crisco