Crisp Deviled Drumsticks

1/2 c Low-sodium soy sauce 1 c Fresh breadcrumbs, about 2 2 tb Dry sherry -slices bread, 2 tb Dijon-style mustard Preferably day old 1 tb Prepared chili sauce 1/4 c Chopped fresh parsley 1/2 ts Hot red pepper sauce 1 ts Paprika 8 Medium-size chicken Fresh herb sprigs, optional -drumsticks (about 1 3/4 lb) Start fire in grill, placing rack 4 inches above the coals (see note). Beat soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large bowl, using fork; add drumsticks, turning to coat. Let stand for 10 minutes or until fire is ready. Combine breadcrumbs, parsley and paprika in a shallow dish. Drain drumbsticks; dip, one at a time, into crumb mixture to coat completely. Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook, covered with grill cover, for 20 minutes until coating is golden brown and drumsticks are cooked through. Serve garnished with herb sprigs, if desired. NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate drumsticks and coat with crumbs as directed; arrange on foil in a jelly- roll pan or shallow roasting pan. Bake for 25 minutes until golden and cooked through. Makes 4 servings.