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1
Combine all of the marinade ingredients in a medium bowl.
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2
Place the drumsticks in an extra-large resealable plastic bag (or divide between two large).
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3
Pour over the marinade, squeeze out any excess from the bag, and close.
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4
Refrigerate for at least 1 hour, or up to 8.
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5
Position two heavy-duty aluminum foil-wrapped firebricks on one area of the grate, and preheat all areas to medium-high.
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6
Lightly butter the bottom of two baking dishes or two disposable aluminum pans (using 2 tablespoons in each), preferably 13x9x2 inch x-large lasagna pans, then divide the water between the two pans.
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7
Remove the drumsticks from the marinade letting any excess run off and remain in the bag.
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8
Place the drumsticks in the prepared pans, skin side down.
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9
The drumsticks will be touching, but should be in an even layer in the pan.
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10
Lightly bruise the basil leaves using the back of a chef's knife and arrange evenly across the drumsticks.
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11
Cover the tops of the pans with heavy-duty aluminum foil and crimp to seal.
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12
Stack the pans on the bricks, close the lid, and cook, rotating the pans from top to bottom once halfway through cooking.
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13
Cook for 20 minutes.
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14
Meanwhile, place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine.
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15
Remove the pans from the grill.
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16
Carefully, because the steam can burn, peel back the foil.
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17
Turn all of the drumsticks over.
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18
Cover the pan and seal.
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19
Place back on the bricks, close the lid, and cook, rotating the pans once halfway through cooking, for 20 minutes.
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20
Remove the pans from the grill.
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21
Arrange an even layer of paper towels on a sheet pan or work surface.
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22
Place the drumsticks on the towels, turning to dry on all sides.
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23
At this point the drumsticks should rest for at least 15 minutes, up to 2 hours, or can be cooled and refrigerated for up to 1 day.
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24
When ready to finish, give the glaze ingredients a quick shake and pour into a baking dish or disposable aluminum pan, preferably a 13x 9x 2 inch x-large lasagna pan.
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25
Dredge the drumsticks in the glaze and place on the grate, flipping, jockeying, stacking, reglazing, and turning occasionally until all sides are well marked and lightly charred, about 15 minutes.
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26
Roll the drumsticks in the glaze a final time and sprinkle with the basil chiffonade and the black pepper.
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27
At this point the drumsticks can be held on the bricks on low in a covered grill for 30 minutes, or transferred to a serving platter.
