Take a dozen drumsticks and snip off the ankle bone at the ball.  Make an incision all the way around the leg, 1/2″ from where you just cut.  Tear that bit of tendon off.  Then, push the meat down on the drumstick, removing any ligaments/tendons creating a Frenched look.

I seasoned all around with Emeril’s Cajun Seasoning.  Then using a grill mat, I cooked on medium heat until internal temperature was 160, turning on all sides.

The glaze was 1/2 cup BBQ sauce with 3 T. saracha.  Put on in the last few minutes of cooking.

For the Jamaican Pepper Saucejamaican pepper sauce

1 pound Scotch bonnet peppers, stemmed and seeded

Sushi vinegar (can substitute white)

Salt and pepper to taste

Garlic to your liking.

Put peppers in a blender, and add vinegar until it comes three-quarters of the way up the peppers. Add salt, pepper and garlic, and blend until desired consistency.