Oven Barbecued Chicken Drumsticks with Zucchini Parmesan Crisps

Oven Barbecued Chicken Drumsticks with Zucchini Parmesan Crisps

Prep Time: 30 minutes. Start to Finish: 1 hour and 5 minutes. Serves 6

Crisps Ingredients:

2 medium zucchini (about 1 pound total)

1 tablespoon olive oil

1/4 cup freshly grated Parmesan (about 3/4 ounce)

1/4 cup plain dry bread crumbs

1/8 teaspoon salt

Ground Black Pepper to taste

BBQ Chicken Ingredients:

6 chicken drumsticks

1/2 cup water

1/3 cup ketchup

1/3 cup white vinegar

1/4 cup brown sugar

4 teaspoons butter

2 teaspoons salt

2 teaspoons Worcestershire sauce, or to taste

2 teaspoons dry mustard

2 teaspoons chili powder, or to taste

Directions:

Preheat oven to 400 degrees

Place drumsticks in a baking dish

Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard and chili powder together; than pour over drum sticks. Cover with aluminum foil.
Bake in preheated over until no longer pink at the bone and the juices run clear (about 1 hour), turning chicken about half way through. An instant read thermometer inserted near the bone should read 165 degrees F.
Meanwhile, slice the zucchini into 1/4 inch thick rounds.
Prepare a baking sheet with olive oil (Misto!)
In a medium bowl, toss the zucchini with the oil.
In a small bowl combine the Parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on so it sticks, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, about 35-40 minutes
Remove with spatula and serve immediately.