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 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.