The original recipe calls for using drumettes and thickening the sauce into a heavy glaze, but I’ve found it does much better with drumsticks and as a light sauce. A little extra garlic and ginger and the addition of green onions are pretty much my only other tweaks I’ve made to the recipe. It reminds me somewhat of Chicharrones de Pollo, another rum-and-chicken Football Foodie dish, but this one is a little easier to make and there’s no messing around with hot oil for frying