This recipe will work with boneless thigh fillets and chicken wings. Take the chicken out when cooked (boneless thigh - around 15 minutes, wings - around 15 minutes) and leave the sauce to reduce down to a glaze, then return the chicken to the pan to coat in the glaze. Bone-in thighs will also work - use the same cook times as drumsticks.

If you make this with breast fillets, you won't achieve the same sticky glaze (because you need fat to create glaze). If you want to make this with breast fillets, I recommend adding 3 tbsp of oil into the liquid to help a glaze form.

2. You can use any chili, fresh or dried, or hot sauce to add heat to your taste.

3. You need to use a large pan or pot for this recipe. Large enough so the drumsticks fit in one layer but not too squished together otherwise the liquid will never reduce and the drumsticks won't be submerged in the liquid enough to cook.

Even though only about ¼ of the drumsticks is submerged in the liquid, the bubbles from simmering + turning the chicken is enough to cook the drumsticks.

4. The purpose of this step is to allow the sauce to reduce. The cook time required to reduce the sauce will differ depending on the size of your pan, drumsticks and strength of the stove. The sauce is ready when it coats the chicken.