Rinse chicken drumsticks with water and pat dry with paper towels. Using a sharp knife poke into the meaty areas of the drumsticks and cut a few slits in each drumstick. Set aside.
In a large mixing bowl combine all the marinade ingredients.
Add drumsticks to the marinade and toss to coat. Cover and refrigerate drumsticks in the marinade for 2 hours.
Preheat oven to 400 F (204 C ) and grease or line a baking sheet.
Once the chicken has marinated for 2 hours, remove from bowl and line up drumsticks on the prepared baking sheet.
Bake for 35 to 40 minutes or until internal temperature is 165 F (74 C). Remove from oven and set aside.
In a large frying pan over medium heat add 2 teaspoon sesame oil, minced garlic (2 cloves), ½ teaspoon minced ginger and saute until starting to soften. Add all the remaining Schezwan sauce ingredients and stir until bubbling.
Add baked chicken drumsticks and toss in the sauce to coat. Sprinkle with optional chopped green onions.
Remove drumsticks from pan and serve.
*all nutritional data are estimates based on the products I used*Yield: 8 drumsticks, Servings: 4, Serving Size: 2 drumsticks, Amounts per serving, 4g net carbs per serving-