These zesty chicken drumsticks and sauce are good warm right out of the pan but will keep for up to two days in the refrigerator.
Cooking Light MARCH 2005
Combine first 7 ingredients, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat; cool 15 minutes. Cover and chill.
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