Deviled Drumsticks

1 small onion, finely chopped
4 tbsp. hot prepared mustard
4 tbsp. pineapple juice
1 tsp. Worcestershire
12 small chicken legs
2 tbsp. vegetable oil
4 tbsp. bottled chili sauce
2 tbsp. vinegar
1/4 tsp. ground ginger
1/2 tsp. salt

1.  Saute onion in small saucepan until tender but not brown.  Stir in mustard, chili sauce, pneapple juice, vinegar, Worcestershire and ginger.

2.  Arrange chicken legs in a single layer in shallow baking pan.  Sprinkle with salt.  Brush part of mustard sauce over chicken legs.

3.  Broil 6 to 8 inches from heat for 15 minutes; turn.  Broil, brushing frequently with mustard sauce, 15 to 20 minutes longer or until tender.  (If chicken pieces brown too quickly, turn heat down or move chicken farther away from broiler heat.  Wrap ends of drumsticks in foil to keep from charring, if you wish.

NOTE:  This is a great lunchbox item.

Sue Norman