The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium heat to prevent flare-ups from the dripping sauce. Green-Cabbage Coleslaw makes a crisp side dish.
Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan.2.
Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes.
Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).4.
Preheat grill to medium-low.
(If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.)
Place drumsticks on grill, and brush with sauce.
Close cover, and grill 4 minutes.
Flip chicken, and brush with sauce.
Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.
Season with salt.
Serve with coleslaw.