1 cup water
1 (10 ounce) package dried chicken drumettes
1 (3 ounce) can whole peeled tomatoes, with liquid
2 tablespoons Worcestershire sauce
1 cup spicy yellow mustard
2 teaspoons Worcestershire sauce
In a small bowl, season chicken drumettes with salt and ½ teaspoon ground black pepper. It is important not to squeeze drumettes tightly.
Heat oil in a large nonstick skillet or pan and fry drumettes until crisp and golden brown on both sides. Remove drumettes from oil, cool, and set aside.
Heat tomato juice in a large stockpot over medium heat. Stir in vinegar and mustard. Cover and simmer gently for about 15 minutes, stirring occasionally. In a separate small bowl, mix together the Worcestershire sauce, mustard, Worcestershire sauce and vinegar. When the mustard and vinegar mixture is hot, mix in the chicken drumettes. Cover, and simmer over low heat for about 10 minutes, stirring occasionally.
Remove drumettes from oil mixture, stir in vinegar and tomato sauce and keep warm for 30 minutes, stirring once. Remove drumsticks from oil, stir in vinegar, tomato sauce and chicken drumettes. Allow the chicken drumette to cool slightly.
Place drumsticks in gravy to serve. Stuff drumsticks with chicken meatloaf and serving mixture. Drizzle with vegetable oil, and top the drumsticks with Vinaigrette.