• To get started on this recipe, first preheat the oven to 425℉ and get out a roasting pan or a baking sheet with a rack over it. Line the bottom with foil for easy cleanup. Next, let's make the honey mustard sauce!

To make the honey mustard sauce:

• In a large mixing bowl, add all of the ingredients for the sauce and stir to combine. Set aside until ready to use.

To prep the chicken legs:

• Pat the legs very dry with paper toweling and set aside on a plate.
• Add all of the spices for the chicken drumsticks to a mixing bowl and whisk to combine.
• Generously toss the drumsticks in the spices and once coated, toss them in the honey mustard sauce. Flip them around and make sure all sides are coated, then move them back to the plate to sit and marinate in those flavors for a bit while you make the pretzel topping! It won't take too long!

To make the pretzel crust:

• Measure out your pretzels, put them into a gallon sized ziplock bag, seal it and just start beating them up! Alternatively, you can add them to a bowl and mash them with a potato masher (the route I took), or you can pop them in the blender. I chose to do the bowl method because I wanted more of a chunk, not a pretzel powder.
• After your pretzels are all crushed up, melt the butter, and dump it into the bowl along with the other ingredients for the pretzel crust. Stir to combine.
• Toss the drumsticks in the pretzel mixture, taking the time to coat the entire leg, then move them to the prepared roasting rack, staggering them in opposite directions with a bit of space between.

To bake and serve the honey mustard chicken drumsticks:

• Bake the drumsticks for 45 minutes until they appear golden and crispy. Once they temp out to 165 F, they're ready to eat!
• They're going to be really hot, so let them rest for a few minutes, sprinkle with fresh parsley, and serve! Enjoy!