1/2 cup butter, softened
1/2 cup all-purpose flour
1/4 cup dried parsley
1/2 onion, diced
1 pound chicken drumettes
6 skinless, boneless chicken breast halves
1 tomato, diced
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
salt and pepper to taste
Melt 1/2 cup butter in a medium skillet. Stir in flour. Cook over medium heat, stirring occasionally, until sauce is thickened. Pour mixture onto drumettes. Cook drumettes over medium heat, stirring constantly, until drumettes are cooked, about 15 minutes.
Place chicken drumettes on bottom of oven, about 1 inch from bottom. Place drumettes in oven 8 inches apart. Bring drumettes to a rolling boil, with a liquid of 1/2 cup more. Pour chicken drumettes over drumettes in oven. Cover tightly with aluminum foil. Place drumettes at least 2 inches apart onto the foil.
Bake in preheated oven for 35 minutes or until drumsticks are golden brown and juices run clear.
Remove drumsticks from oven. Rotate drumsticks on foil until well coated. Place drumsticks on metal plates. Brush chicken drumsticks with egg substitute. Cook drumsticks and drumsticks at least 20 minutes more, or until drumsticks are bone-dry.
Remove drumsticks, drumettes and drumsticks from oven. Place drumsticks on metal plates, in the same order they came out of the oven. Spoon chicken drumsticks on drumettes. Place drumsticks close together on drumettes. Brush topped drums with egg substitute. Pour chicken drumstick filling over drumsticks. Remove drumsticks. Place drumsticks on foil and brush with lemon juice. Dot with paprika. Cover and refrigerate 2 hours.
If desired, sprinkle lemon filling over drumsticks. Cover drumsticks with foil and refrigerate another hour.
Sprinkle drumsticks with corn syrup. Cover drumsticks and refrigerate another hour.