Honey Fried Drumsticks

Yield: 10 servings; 2 points per serving

3 Cups Crispy Rice Cereal

1/4 teaspoon Garlic Powder

3 Tablespoons Honey

2 Tablespoons Teriyaki Sauce

10 Chicken Drumsticks without skin

Preheat oven to 425 degrees. Place the rice crispy cereal into a medium bowl and crush slightly with your hands. Stir in the garlic powder and set aside. In a large bowl, combine the honey and teriyaki sauce, set aside. Place the drumsticks into the honey mixture and toss to coat.

Place a sheet a foil (dull side up) onto a baking sheet and spray with non-stick cooking spray. Place 1 drumstick at a time into the cereal mixture and place a thick coating of cereal onto it. Place each drumstick onto the prepared baking sheet. Drizzle any leftover honey mixture evenly over the drumsticks and then place any leftover cereal on top. Bake until the chicken is done and the coating is golden brown.

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Cream Cheese Drumsticks

Yield: 6 servings (2 drumsticks each); 5 points per serving

12 Skinless Chicken Drumsticks

1 (0.6 oz.) Package Zesty Italian Salad Dressing Mix

Salt and Pepper to taste

2 Tablespoons Fat Free Margarine Spread

1 (10 3/4 oz.) Can 98% Fat Free Cream of Chicken Soup

1 (8 oz.) Package Fat Free Cream Cheese, cubed

1/2 Cup Water

Spray crockpot with non-stick cooking spray and place the drumsticks into the bottom. Sprinkle the drumsticks with salt, pepper and Italian Salad Dressing mix. Cover and cook on low for 6 to 7 hours.

About an hour before the chicken is done cooking, combine the margarine, cream of chicken soup, cream cheese and water in a medium sauce pan. Cook over medium heat until smooth. Pour the cream cheese mixture over the chicken. Cover and continue cooking for another 45 minutes to 1 hour. When ready to serve, spoon the sauce evenly over each drumstick.

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Hunan Flavored Chicken Drumsticks

Yield: 12 servings; 1 point per serving

1/2 Cup Tomato Juice

1/2 Cup Lite Soy Sauce

1/3 Cup Lite Brown Sugar

2 1/2 Tablespoons Brown Sugar Twin

1/4 Cup Chicken Broth

3 Cloves Garlic, minced

12 Uncooked Skinless Chicken Drumsticks

Combine all ingredients except chicken in a bowl. Dip each piece of chicken in the sauce and place in the crockpot. Pour remaining sauce over the top. Cover and cook on low for 6 to 8 hours.

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Chicken Drumsticks Roasted with Herbs

Yield: 4 servings; 5 points per serving

2 tablespoon whole wheat flour

1 teaspoon dried oregano

1 teaspoon dried thyme

3/4 teaspoon dried dillweed or dill seed

1/2 teaspoon dried savory or rosemary, crumbled

1/2 teaspoon paprika

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon ground black pepper

8 - skinless chicken drumsticks

1 tablespoon olive oil

Preheat the oven to 425°F. Generously coat a baking sheet with cooking spray.

In a bowl, mix together the flour, oregano, thyme, dill, savory or rosemary, paprika, onion powder, salt, and pepper. Coat the chicken with the oil. Sprinkle with the herbed flour, toss to coat, and press the flour onto the drumsticks.

Preheat the prepared baking sheet for 5 minutes. Arrange the drumsticks on the sheet, leaving at least 1" between each. Roast, turning occasionally, until the chicken is browned and crisp, the juices run clear, and a meat thermometer registers 180°F, 30 to 35 minutes.

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Taste of the Orient Chicken

Yield: 3 servings; 1 point per serving

4 Tbsp. brown sugar twin

1/4 cup soy sauce

8 oz canned tomato sauce

3/4 oz Tyson Skinless Chicken Drumsticks

2 clove garlic clove(s, crushed

1/2 cup Dole Green Onions,sliced on the bias

Slice green onions on the diagonal. crush garlic. Add tomato sauce, soy onions and 1/4 cup brown sugar twin. Pour over skinless chicken drumsticks. Cook in crockpot 6-8 hours. Remove meat from chicken. I like to serve mine with frozen oriental veggies (put in last hour of cooking). Thicken sauce with cornstarch(judge the amount of cornstarch and water to use for thickening).

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Demon Drumsticks

Yield: 12 servings; 3 points per serving

24 skinless chicken drumstick

1 cup onion(s) chopped

1/4 cup chopped garlic

1/4 cup low-sodium soy sauce

4 slices Wonder Light Wheat Bread (made into breadcrumbs)

1/2 cup Grey Poupon Dijon Mustard

1/3 cup white wine

6 serving PAM Cooking Spray

Wash and dry drumsticks. Divide drumsticks between 2 large plastic bags. Whisk onion, garlic, 4 servings PAM, and soy sauce together. Divide the mixture between bags and seal. Marinate in refrigerator overnight, turning once.

Preheat oven to 375. Line 2 large baking sheets with foil. Spray with 2 servings PAM. Remove drumsticks from marinade, scraping off any onion or garlic.

Whisk mustard and white wine together. Coat drumsticks evenly with mustard-wine sauce. Sprinkle drumsticks with salt and pepper. Turn each drumstick in breadcrumbs coating lightly but evenly. Place on baking sheets.

Bake drumsticks 45 minutes. Increase heat to 400 and bake until evenly browned and cooked through, about 15 minutes longer.

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Spicy Chicken Drumsticks

Yield: 3 servings; 5 points per serving

6 pieces Skinless Chicken Drumsticks

1/3 cup all-purpose flour

1/3 cup yellow cornmeal

1/2 tsp ground cumin

1/4 tsp table salt

1/3 cup buttermilk

1 tsp. oriental sweet chili sauce

Heat oven to 400. Spray rectangular pan, 13 x 9 with nonstick spray. Remove skin and fat from chicken.

Mix flour, cornmeal, cumin, chili powder and salt in heavy sealable plastic storage bag. Mix buttermilk and 1/2 tsp. chili pepper sauce in a medium bowl. Dip chicken into buttermilk mixture, then place in the bag. Seal bag and shake until evenly coated. Place in pan. Spray chicken lightly with cooking spray.

Bake uncovered 40-45 minutes or until juices of chicken is no longer pink when centers of thickest pieces are cut.

Note: Chili sauce is an oriental sauce that is both sweet and spicy. You can find it in many grocery stores now in the oriental seasonings & products area.

You can also substitue honey mustard for chili sauce. Very delicious and very kid-friendly.

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