Instructions: In small bowl, mix together olive oil, 3 tablespoons of the Dijon mustard, 2 tablespoons of the dry mustard, 2 tablespoons of the maple syrup and kosher salt. Place drumsticks in resealable plastic bag and pour mixture over the chicken. Marinate in refrigerator at least 30 minutes.

In small shallow bowl, crush panko and add remaining 3 tablespoons dry mustard. Roll chicken in panko mixture and place on rack on baking sheet. Place in 375-degree oven and bake about 40 minutes or until chicken is fork-tender.

In small bowl, mix together remaining 1/3 cup maple syrup and1/4 cup Dijon mustard. Heat and serve with drumsticks for dipping. Garnish with basil and pepper strips.

Note: Panko crumbs are Japanese-style bread crumbs and are available in the Asian food section of most grocery stores.

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