Ingredients
1 tablespoon garlic salt1 tablespoon minced chives1-1/2 teaspoons paprika1-1/2 teaspoons pepper1/2 teaspoon salt24 chicken drumsticks1/2 cup canola oil1 can (8 ounces) crushed pineapple1/2 cup water1/4 cup packed brown sugar1/4 cup Worcestershire sauce1/4 cup yellow mustard4 teaspoons cornstarch2 tablespoons cold water
Preparation
Preheat oven to 350°. Mix the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan.
Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp.
Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with drumsticks.
