INGREDIENTS:
1 1/2 cup plain yogurt
1/2 cup lemon juice
6 cloves of garlic, minced
Salt to taste
1 teaspoon hot red pepper sauce
1 teaspoon cayenne pepper, divided
30 chicken drumsticks, skinned
3 cups finely crushed saltine crackers
2 tablespoons dried oregano, crumbled
1 tablespoon dry mustard
1 tablespoon paprika
6 tablespoons (3/4 stick) unsalted butter, melted

DIRECTIONS:
1. In a medium-size bowl, combine the yogurt, lemon juice, garlic, 1/2 teaspoon of slat, hot red pepper sauce, and 1/2 teaspoon of cayenne pepper. Divide among two shallow, 2-quart baking dishes or pour into one large stainless steel baking pan. Add the drumsticks and coat well with the mixture. Cover and refrigerate for at least 3 hours.
2. Heat oven to 375. In a large brown paper bag, combine cracker crumbs, oregano, mustard, paprika, and remaining salt and cayenne pepper. Shake the drumsticks in the bag to coat with the crumbs.
3. Arrange in 15 1/2 x 10 x 1 inch baking pans lined with aluminum foil and drizzle with melted butter. Bake uncovered for 45 minutes or until fork-tender and golden brown. Serve hot or at room temperature.

Source: Cooks.com