Instructions: Preheat oven to 375F. Line large baking sheet with foil; spray with non-stick cooking spray.

IN large bowl, combine Dijon mustard, honey and cider; remove and set aside 1/4 cup of mixture. To remaining mixture, add chicken, tossing well to coat thoroughly.

In gallon-size sealable plastic bag, combine bread crumbs, dry mustard, slat and ginger; seal bag and shake to blend. Add 1 drumbstick; seal bag and shake to coat. Place drumstick on prepared baking sheet. Repeat, using remaining drumsticks.

Bake chicken 20 minutes; turn carefully. Bake 10-15 minutes longer, until cooked through and juices run clea when pierced with a fork. Serve with reserved mustard mixture as a dip.

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