I made these years ago, and they were delicious.
I'm resurrecting the idea for Christmas Eve this year, so thought I'd share the recipe.
They're great either as a meal, or a hearty finger food.
12 chicken drumsticks
2 ripe avocadoes, mashed with the half the zest of one lemon, salt and pepper
The juice and zest of the lemon, half reserved for the marinade
2 cups of dry sparkling wine
Loosen the skin on the drumsticks by carefully easing clean fingers between the skin and the flesh.
Carefully spoon the mashed and seasoned avocado into the space, and press it around the drumstick, to fill the entire under skin area. This will act like butter would, to keep the chicken meat really moist.
Mix the sparkling wine with the lemon juice and zest, and pour over the drumsticks in a bowl. Marinate for up to 24 hours.
Preheat the oven to 180C fan forced, and bake until golden brown.
Serve hot or cold.