Cook drumsticks. In my pressure cooker it took 3 cups of water and the drumsticks cooked on high for 13 minutes to arrive at just before falling-off-the-bone stage. Follow directions for you Instant Pot or pressure cooker.

Alternatively preheat oven to 375 degrees. Spread drumsticks out on a baking pan and bake 45-60 minutes until drums are cooked through.

Allow drumsticks to cool completely. Toss cornstarch and spices in a bag. Toss drumsticks 3 or 4 at time in the mixture. Transfer coated drums to a platter and refrigerate at least 30 minutes and up to overnight.

Heat oil in skillet over medium high heat. When oil is hot add drums being careful not to crowd them. You may need to heat in batches. When coating is golden and crispy turn the drums to crisp up on all sides. This takes 2-3 minutes per side.

If you are working in batches you may need to wipe the old oil out of the pan with a paper towel if you have burnt crumbs at the bottom of the skillet.

Transfer hot drums to a tray and serve hot/warm. Pass hot sauce on the side if desired.