1 ½ Cup. plain yogurt ½ Cup. lemon juice 6 cloves garlic minced Salt to taste 1 teaspoon. hot red pepper sauce (dash) 1 teaspoon. (ground red) pepper, divided (dash) 30 chicken drumsticks, skinned 3 Cup. finely crushed saltine crackers (about 6 dozen (1 Cup.) 2 tablespoon. dried oregano, crumbled (2 teaspoon.) 1 tablespoon. each dry mustard and paprika (1 teaspoon.) 6 tablespoon. (¾ stick) unsalted butter, melted (2 tablespoon.)
In a medium-size bowl combine the yogurt, lemon juice, garlic, ½ teaspoon of the salt, hot red pepper sauce and ½ teaspoon of the pepper. Divide among 2 shallow, 2- quart baking dishes or pour into a large enamel or stainless steel baking pan. Add the drumsticks and coat well with the mixture; cover and refrigerate for at least 3 and up to 24 hours. Heat oven . Meanwhile, in a large brown paper bag combine cracker crumbs, oregano, mustard, paprika and remaining salt and cayenne pepper. Shake the drumsticks in the bag to coat with the crumbs.
Arrange in baking pans lined with aluminum foil and drizzle with melted butter. Bake, uncovered, for 45 minutes or until fork- tender and golden brown. Serve hot or at room temperature. (If desired, the chicken can be cooled to room temperature, wrapped in aluminum foil and refrigerated for up to 3 days.)