1 1/2 c. plain yogurt (1/2 c.)
1/2 c. lemon juice (2 tbsp.)
6 cloves garlic minced (2 cloves)
Salt to taste
1 tsp. hot red pepper sauce (dash)
1 tsp. cayenne (ground red) pepper, divided (dash)
30 chicken drumsticks, skinned (5-6 lbs.)
3 c. finely crushed saltine crackers (about 6 dozen (1 c.)
2 tbsp. dried oregano, crumbled (2 tsp.)
1 tbsp. each dry mustard and paprika (1 tsp.)
6 tbsp. (3/4 stick) unsalted butter, melted (2 tbsp.)

In a medium-size bowl combine the yogurt, lemon juice, garlic, 1/2 teaspoon of the salt, hot red pepper sauce and 1/2 teaspoon of the cayenne 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 to 375 degrees. 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 w (15 1/2 x 10 x 1 inch) 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.)