6-8 Chicken drumsticks
2 teaspoons kosher salt
4 oz (one stick) salted butter
1 cup hot sauce (Frank’s Red Hot is most traditional)
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder

Start by making the hot sauce. Place the butter into a small saucepan over medium heat. When melted, add the hot sauce, worcestershire and garlic powder. Stir until combined, then remove from heat. Sauce will thicken as it cools.
Prepare your PK for two zone cooking. Fill a charcoal chimney two-thirds full and light the coals. Once the top layer is just starting to ash around the edges, dump the coals onto the charcoal grate of the PK, piling them all to one side. Open the bottom vent directly underneath the coals, but keep the other bottom vent closed. Open both top vents half way.
Season the drumsticks with the kosher salt or your favorite chicken seasoning, then place them over the coals/direct heat.
Cook for 3-5 minutes to get some color and char, then turn over and cook the other side for a further 3-5 minutes. Flip faster if they are starting to burn.
Move the drumsticks to the indirect side of the grill, and brush with the buffalo sauce. Close the lid, and allow to cook 7-10 minutes.
Turn the drumsticks and brush the other side with buffalo sauce, then close the lid again and cook a further 5-7 minutes.
Turn the drumsticks once more, and coat with a final layer of the buffalo sauce. Close the lid and allow them to finish cooking. The drumsticks are ready when the reach an internal temperature of 165f.