1 (1 pound) drumstick chicken breast
1/2 cup butter
1/4 cup white vinegar
1/4 cup red wine
1/2 cup chicken broth
1 tablespoon hot pepper sauce
1 tablespoon crushed red pepper flakes
1 teaspoon heavy cream
Preheat oven to 350 degrees F (175 degrees C).
Place drumsticks in a large baking dish. Divide the butter and vinegar between the drumsticks and two dishes.
Meanwhile, beat the butter and vinegar together until light and fluffy. Leave about 1 tablespoon of the mixture in each drumstick to drizzle over the chicken pieces.
In a medium mixing bowl, mix the chicken broth, hot pepper sauce mixture, crushed red pepper flakes, cream and waste juice mixture. Pour mixture over the drumstick mixture and toss until evenly coated. Sand the crust with the remaining cream. Place stuffed drumsticks on an ungreased cookie sheet.
Bake at 350 degrees F (175 degrees C) for about 1 hour. Discard the drumsticks. Sprinkle with reserved lemon juice and sprinkle remaining lemon juice over the crust.
Bake at 350 degrees F (175 degrees C) for about 1 hour. Reduce heat to 350 degrees F (175 degrees C) and let stand an hour before serving.