Steps

1. Using kitchen scissors, make incisions along the bone of the chicken drumettes. This is the key! It helps them cook faster and allows the marinade to penetrate better.
   🕒 02:09
2. Place the 8 chicken drumettes in a bowl. Add 1/3 tsp salt, a pinch of coarsely ground black pepper, 1 clove grated garlic, and 1/2 - 1 tsp curry powder. Knead well. This is the key! Marinating thoroughly first helps the flavors meld together. The curry powder is mainly for aroma.
   🕒 02:42
3. In a separate bowl, combine all the barbecue sauce ingredients: 3 tbsp ketchup, 3 tbsp Worcestershire sauce, 1 tsp sugar, 1 tsp vinegar, 2 tbsp olive oil, 2 tbsp cooking sake (rice wine), and 2 tbsp grated onion.
   🕒 03:52
4. Add the combined barbecue sauce to the bowl with the chicken drumettes and mix to coat evenly. This is the key! The vinegar balances the flavors and brings everything together.
   🕒 04:48
5. Heat a frying pan over medium heat. Place the chicken drumettes in the pan with the skin side down (the side without incisions). This is the key! The marinade contains oil, so you don't need to add any extra.
   🕒 05:24
6. Pour the remaining marinade over the chicken.
   🕒 05:53
7. Cover with a lid and steam-grill in the marinade. This is the key! Bone-in meat takes longer to cook, so steam-grilling ensures it's juicy all the way through and prevents oil splattering.
   🕒 06:12
8. Once mostly cooked, remove the lid and flip the chicken, cooking to evaporate excess moisture.
   🕒 07:08
9. Increase the heat and cook, being careful not to burn, until the surface is nicely browned. This is the key! After steam-grilling to cook through, searing at high heat at the end creates a fragrant finish.
   🕒 07:20
10. Coat the chicken with the sauce and cook until browned and caramelized. Turn off the heat.
    🕒 08:50
11. Transfer to a serving dish. Completed.
    🕒 09:18