|6||Foster Farms drumsticks|
|½ cup||caramel-flavored ice cream topping sauce|
|¼ cup||soy sauce|
|2 tbls||lime juice|
|1 tbls||Thai chili garlic sauce|
|1 tsp||ginger, minced|
|½ tsp||black pepper|
|¼ 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|
1. Preheat oven to 375°F. Spray rimmed baking sheet with vegetable cooking oil spray.
2. 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.
3. Arrange chicken on prepared baking sheet. Place in oven and cook, turning occasionally, about 50 minutes or until done.
4. While chicken is baking, prepare apple slaw by stirring together lime juice, rice wine vinegar, brown sugar, soy sauce and vegetable oil in medium serving bowl . Whisk to combine. Add coleslaw, apple, cucumber, cilantro and mint; toss gently to coat. Refrigerate until serving with drumsticks.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.