You can substitute chicken breasts or thighs for the drumsticks; if you do, buy bone-in, skin-on chicken for the best flavor.
1/3 cup honey
1/3 cup tamari, coconut aminos or low-sodium soy sauce
1/3 cup rice vinegar
Juice of 1 lime, plus additional for serving
2 bay leaves
Sea salt and fresh ground pepper
In a medium bowl, combine the honey, tamari, rice vinegar, lime juice and bay leaves.
Pat the drumsticks dry with a paper towel and sprinkle with salt and pepper.
Add the drumsticks to the marinade, cover and refrigerate for at least two hours and up to overnight.
Heat a grill to medium-high heat and barbecue the drum sticks for 8-10 minutes per side. Discard any leftover marinade.
Chicken should have an internal temperature of 165 degrees. If the drum sticks are getting charred or too dark, but aren't cooked to 165 degrees, put them on a sheet pan or roasting pan (in a single layer) in a 350 degree oven until they reach an internal temperature of 165.
Serve sprinkled with chopped green onions or chopped chives and lime wedges.
If you forget to marinate the drumsticks ahead of time, heat the marinade on the stove to a simmer. Place the drumsticks in a baking pan and pour in the heated marinade. Let stand at room temperature for 20 minutes, rotating every few minutes, before grilling.
Recipe by Smart In The Kitchen at https://smartinthekitchen.com/2017/08/tamari-honey-drumsticks/