Place the drumsticks into a saucepan and cover with cold water.
Add a little salt and bring to the boil, then turn down the heat and gently simmer for 20-25 minutes, or until cooked, soft, but not falling off the bone. Strain well and cool then chill.
Meanwhile place all the ingredients for the glaze into a sauce pan and bring to the boil, cook down until you have roughly half the original volume.
Mix the cornflour and water together and stir into the sauce to thicken, then cool.
When ready to re cook heat the bar b q and lightly oil the bars and the chilled chicken.
Brown well on one side, the spoon over half the glaze. (the other half is used as a dipping sauce)
Turn over and re glaze and cook until nice sticky and well coloured.
Serve with the remaining sauce.