For starters, combine 1/2 cup dry, plain sake (if need be, substitute rice wine vinegar), 1 tbsp soy sauce, 1/4 cup orange juice, some freshly squeezed lemon juice (1/2-1 lemon), a pinch of brown (I use Splenda) sugar and 2 tsps freshly ground or grated ginger in a large bowl and whisk together. Place the drumsticks into the marinade and toss them a few times until coated. Save the remaining marinade and place the drumsticks in a stainless steel pan over medium heat. Let them cook on each side for a few minutes until the skin starts to brown, about six minutes total. PS - Add salt and pepper to taste while they are browning.
Next, add the remaining marinade from the bowl, reduce the heat slightly and let the chicken simmer for about 10-15 minutes. Continue to cook and rotate the drumsticks until the liquid has evaporated by 50 percent, then drain the liquid and sear the chicken for an additional few minutes until the skin is even darker. Be sure to cut a drumstick open to check the temp on the meat before serving - drumsticks can be tricky!
Served with mixed asian vegetables (frozen, oh, the horror!) and sliced sweet potatoes that were baked (for 45 minutes at 375 degrees) with cinnamon, chili powder and all spice in the oven.