• Heat your grill on high for at least 10 minutes, then reduce to medium-high.

To make the BBQ sauce:

• In a medium skillet over medium heat, add 1 tablespoon oil and tomato paste. Cook the tomato paste until it darkens in color and you notice it sticking to the bottom of the pot, about 3-5 minutes, stirring occasionally.
• Turn the heat down to low or medium-low and whisk in the garlic powder, paprika, and red pepper flakes (if using) for no more than 30 seconds. Stir in the maple syrup, coconut sugar, soy sauce, vinegar, fish sauce, and sriracha (if using) until combined. Simmer gently over low heat for a minute to meld the flavors together.

To make the chicken:

• Pat the chicken dry, then use your hands to toss with remaining 1 tablespoon oil, salt, and pepper to coat.
• Transfer drumsticks to the hot grill and cook, covered, for 20-30 minutes, turning after about 15 minutes or until the skin is golden brown. Once the drumsticks are cooked through (170-190F), you can reduce the heat a bit to prevent burning before adding the BBQ sauce.
• Brush them with the BBQ sauce on one side, cover and grill for 3 minutes. You want a little bit of char, but not too much, so adjust your grill accordingly. Flip and brush the other side with more sauce, then cover and grill for 2-3 more minutes.
• Transfer them a serving platter to let them cool off for a few minutes. If you see any naked spots, brush some more BBQ sauce on them. Serve warm!