6 Foster Farms drumsticks
1/2 cup caramel-flavored ice cream topping sauce
1/4 cup soy sauce
2 Tbls lime juice
1 Tbls Thai chili garlic sauce
1 tsp ginger, minced
1/2 tsp black pepper
1/4 cup lime juice
2 Tbls rice wine vinegar
1 tsp brown sugar
1 tsp light soy sauce
2 Tbls vegetable oil
1 package (10 oz) bagged coleslaw
1 large Granny Smith apple, diced
1 large cucumber, peeled and diced
3 Tbls chopped cilantro
2 Tbls chopped mint
Preheat oven to 375 F. Spray rimmed baking sheet with vegetable cooking oil spray.
Arrange drumsticks in single layer in shallow glass dish. In small bowl, whisk together caramel sauce, soy sauce, lime juice, chili garlic sauce, ginger and pepper. Pour mixture over chicken, turning to coat. Let chicken marinate for about 20 minutes.
Arrange chicken on prepared baking sheet. Place in oven and cook, turning occasionally, about 50 minutes or until done.
While chicken is baking, prepare apple slaw by stirring together in medium serving bowl lime juice, rice wine vinegar, brown sugar, soy sauce and vegetable oil. Whisk to combine. Add coleslaw, apple, cucumber, cilantro and mint; toss gently to coat. Refrigerate until serving with drumsticks.