BBQ Drumsticks and Mustardy Mustard Greens

• 12 chicken drumsticks
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil, plus some for drizzling
• 1 large sweet onion, such as Vidalia, chopped
• 6 garlic cloves, chopped
• 3 tablespoons chili powder
• 1 teaspoon ground cinnamon
• 3 tablespoons honey
• 4 tablespoons tomato paste
• 3/4 cup yellow mustard
• 3/4 cup cider vinegar
• 3 tablespoons Worcestershire sauce
• 1 1/4 to 1 1/2 cups chicken stock or broth
• 4 slices bacon, chopped
• 6 to 8 cups chopped mustard greens (2 bundles), trimmed and chopped

1. Preheat a broiler to high and situate the rack 6 to 8 inches from heat source.
2. Place the drumsticks on a slotted broiler pan and season them liberally with salt and pepper.
3. Drizzle the drumsticks with a little vegetable oil and place under the broiler for 6 minutes.
4. Flip the drumsticks and place them back under the broiler for another 6 minutes.
5. While the drumsticks are broiling, start the BBQ sauce.
6. Heat a small saucepan with 1 tablespoon vegetable oil over high heat.
7. Add half of the onion, 2 of the chopped garlic cloves, salt, pepper, the chili powder, and cinnamon.
8. Cook for 1 minute, stirring frequently.
9. Add the honey, tomato paste, 1/2 cup of the yellow mustard, 1/2 cup of the cider vinegar, the Worcestershire sauce, and 3/4 cup of the chicken stock.
10. Bring the sauce up to a simmer; turn down the heat to medium and cook for 5 to 8 minutes, or until thickened.
11. While the sauce is working, heat a large skillet over medium-high heat with 1 tablespoon of vegetable oil (once around the pan).
12. Add the chopped bacon and cook until crisp, about 3 minutes.
13. Remove the bacon to a plate lined with a paper towel to drain.
14. Raise the heat to high and add the remaining half of the onion and 4 chopped garlic cloves.
15. Cook them together, stirring frequently, for 1 to 2 minutes.
16. Add the chopped mustard greens, tossing to coat.
17. Add the remaining 1/4 cup mustard and 1/4 cup cider vinegar.
18. Stir to distribute.
19. Season the greens with salt and pepper, and stir until the mustard greens begin to wilt, a minute or two.
20. Add the remaining 1/2 cup chicken stock, bring it up to a simmer, and then lower the heat to medium.
21. Cook the greens for 8 to 10 minutes, until tender and spicy but no longer bitter.
22. If all the stock cooks away before they are done, add a little more as you go.
23. To finish off the drumsticks, remove them from the broiler and pour the BBQ sauce over them.
24. Using tongs, coat the drumsticks completely in the sauce.
25. Place the coated drumsticks back under the broiler and broil for 2 to 3 minutes.
26. Flip and broil for another 2 to 3 minutes.
27. Using a paring knife, have a peek inside the drumsticks to ensure that they are cooked through before serving.
28. Transfer the mustardy mustard greens to a platter and garnish with the reserved crispy bacon.
29. Serve alongside the BBQ drumsticks.

chicken, salt, vegetable oil, sweet onion, garlic, chili powder, ground cinnamon, honey, tomato paste, yellow mustard, cider vinegar, worcestershire sauce, chicken, bacon, mustard greens

Taken from www.epicurious.com/recipes/food/views/bbq-drumsticks-and-mustardy-mustard-greens-374838 (may not work)