honey mustard drumsticks.

2 T brown sugar
1.5 tsp garlic powder
1.5 tsp onion powder
1 tsp dry mustard
salt and pepper
4 lb bone-in, skin-on chicken drumsticks, trimmed
3/4 cup Dijon mustard
1/2 cup honey

Mix brown sugar, garlic powder, onion powder, dry mustard, 1 tsp salt, and 1/2 tsp pepper together, then rub mixture evently over chicken and transfer to slow cooker.  Mix Dijon and honey in a bowl.  Pour 1/2 cup of the mixture over the chicken and toss to coat; reserve remaining mixture separately.  Cover and cook 4-6 hours on low.  Adjust oven rack to middle position and heat oven to 450 degrees.  Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray.  Transfer chicken to prepared baking sheet; discard braising liquid.  Brush chicken with half of reserved Dijon mixture and broil until lightly charred and crisp, 10-15 minutes.  Flip chicken over, brush with remaining Dijon mixture, and continue to broil until lightly charred and crisp on second side, 10-15 minutes longer.