1 (4 pound) drumstick
1 pound chicken wings
2 teaspoons white wine vinegar
2 tablespoons paprika
1 tablespoon
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
6 baby carrots, cut into 3 wedges
2 zucchini, chopped
Place drumsticks in broiler rack of unsinkable plastic bags. Cook 3 to 4 minutes on each side, or until drumsticks are no longer pink. Place chicken wings in plastic bags; seal on both sides.
In a large bowl, combine the vinegar, sugar, paprika, Worcestershire sauce, dry mustard, carrots, and zucchini. Mix well before turning chicken. Plate well and hang with dry mustard.
Broil at high heat 1 to 2 inches from heat source, until chicken is easily marinated, about 8 minutes. Reduce heat to medium so that chicken can be heated.
Remove chicken from aluminum foil; toast on all sides. Remove drumsticks; roast 2 minutes or until meat juices run clear.