Combine the kecap manis, honey,
sweet chili sauce, garlic and ginger in a small saucepan and stir
over low heat until the honey melts and the mixture is well
combined.
Remove the skin from the
drumsticks and score the flesh at 2cm intervals.
Place the drumsticks in a shallow
non-metallic dish and cover with the marinade, refrigerate for 3
hours.
Preheat a barbecue to moderately
hot or the oven to moderate 180C (Gas 4).
Remove the drumsticks from the
marinade, reserving the marinade.
Cook for 50-55 minutes, turning
occasionally until the chicken is tender and the juices run clear.
Baste the chicken a few times with
the marinade towards the end of the cooking time.