These are satisfying, tasty, and tick all the right boxes: a little bit of heat, crispy on the outside, and juicy on the inside.
Whisk until smooth. Avoid over-whisking — too much, and you'll turn your marinade into mayonnaise. You'll know you're done when the marinade looks slightly creamy with an even texture throughout. It only takes a few seconds.
Before you start frying, preheat your oven to 375 degrees Fahrenheit (we're going to use it when we're done frying). Also, grab a baking sheet, line it with aluminum foil, and set it aside.
Put a large saute pan on high heat on the stove-top (a 5-quart pan fits 12 large drumsticks perfectly).
Pour the drumsticks and the marinade into the saute pan, using tongs to make sure each drumstick is in contact with the bottom of the pan.
Move the drumsticks from the saute pan directly to the baking sheet (do not discard the contents of the saute pan — we're going to fry the drumsticks one more time after the baking is done).
Lay the drumsticks on the baking sheet so they're close together.
Put your saute pan back on high heat.