In a bowl, add your chicken drumsticks. Lather with canola oil and season using the Cherry Chipotle Seasoning. If you do not have Cherry chipotle, use any BBQ seasoning you like. Take out two long skewers and begin to skewer the drumsticks. Skewer in the larger meat area of the drumstick close to the bone for a more firm hold on the skewer. Once all the chicken is skewered, set in the fridge.

Preheat a medium high fire with at least 6-8 inches distance between the coals and where the food will sit.

Add a cast iron skillet the preheat for 2 minutes over the fire. Begin making the BBQ sauce by adding the Cherry Coke and letting reduce by half (around 3 minutes). Next, add the rest of the ingredients for the BBQ sauce to the skillet and let simmer until thickened (about 6-7 more minutes). Once the sauce has thickened to your liking, pull off and let cool.

Pull your chicken out of the fridge and let come to room temperature. Add the skewers to the grill to cook for about 15-20 minutes making sure you rotate every 2 minute to prevent flare ups or burning. If the chicken does begin to burn, move to a cooler side of the grill or move the coals around to lower your heat. Once the chicken has hit 170F internal, grab your BBQ sauce and begin basting the outside of the drumsticks. When they are evenly coated, cook them over the coals for another 1-2 minutes per flip until the sauce has caramelized on the outside. When done, pull off and let cool for 2-3 minutes.

Carefully pull the chicken off the skewers and garnish with sesame seeds and chopped scallions. Serve and enjoy!