My neighbor Laura is a shopper – seriously, if there's a deal to be found, she knows about it! This past week she found chicken drumsticks at $.39 per pound. But, uh, they came fresh and loose in a FORTY pound container? Laura bought TWO, and several of us received the benefit in the form of ten pound bags. And these legs are HUGE (about a pound each?)! I had no idea what I was going to do with them, my freezer didn't have enough room for the whole gang... I'd love to grill them, but that's way too many to do at one time for little ol' me... So I found a compromise. I really liked the concept behind this recipe for Spicy Orange Chicken - good flavors, pretty much everything on hand, and here was my idea: instead of fully cooking them in the Crockpot, I cooked them almost 3 of the 4 hours, froze half, and finished the rest on the grill The orange/garlic/honey/sriracha sauce is delightful!!! Here it is just as it started to simmer... Cooked until it was thick enough to use as a baste, you don't want to skip this step! Be extremely careful if you follow my route and grill – there's enough sugar in this sauce to burn to a crisp in merely seconds if exposed directly to the flame. I loved their picture of the finished product, so I stir fried some pepper and onion strips. Rice would be a great accompaniment, but I didn't need the carbs tonight, lol. Moist, tender, flavorful – and just enough heat to keep it interesting [Note: as I had so many legs, I used some of the meat to make sandwiches for lunch - a little mayo, lettuce, toasted bread... and this sweet and spicy meat was definitely a star!]