Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Make marinade by combining mango nectar, chicken stock, sriracha, honey and salt in a sauce pan. Heat over medium-high heat for 10-12 minutes or until liquid has reduced by half Chill liquid quickly by filling a large bowl with ice and cold water. Pour reduced liquid into a smaller container and place in the ice bath. The container should be level with the ice. Stir liquid to distribute the heat to the cold areas until the marinade cools down evenly. When cooled, pour liquid over drumsticks and refrigerate overnight.
Preheat an outdoor grill over a low heat. Remove drumsticks from marinade. Reserve the marinade and place in a saucepan to warm over the grill. Place drumsticks on grill, cover and grill for 25-30 minutes or until internal temperature reaches 180°F. While cooking, turn drumsticks so they do not char and baste with reserved marinade sauce.