1 Whisk onion, oil, garlic, soy sauce and hot pepper sauce in a medium bowl to blend. Divide drumsticks between 2 large resealable plastic bags. Divide the onion mixture between the 2 bags. Seal bags; turn to coat with marinade. Refrigerate for a minimum of 3 hours. Overnight is preferable.

2 Preheat oven to 350°F. Line 2 baking sheets with aluminum foil. Brush with oil.

3 Remove chicken from marinade and brush off any onion or garlic that adheres to it. Place drumsticks in a large bowl. Whisk mustard and wine in a 2nd bowl. Place breadcrumbs in a third bowl. Drizzle wine and mustard mixture over chicken. Toss well to coat. Sprinkle chicken with salt and pepper. Turn

4 Bake for 45 minutes. Turn oven to 400°F and cook an additional 10 minutes, or until chicken is cooked through and evenly browned.

Source: Sharon Lebewohl, via Grow and Behold Foods

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