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PdfIn a small bowl or directly in the Ninja Foodi pot, whisk together the mirin, light soy sauce, dark soy sauce, brown sugar, garlic flower paste, sesame oil, and black pepper.
Place the drumsticks into the pot and toss them to coat thoroughly in the sauce.
Secure the Pressure Lid and set the valve to SEAL.
Select PRESSURE, level HI, and set time to 10 minutes.
Press START.
When the timer is done, perform a Quick Release (switch valve to VENT).
Open the lid. Remove the chicken with tongs and set aside on a plate.
Select SAUTÉ (set to HI) and let the sauce boil for 5–8 minutes.
Stir occasionally. You want the sauce to reduce by half and become thick and syrupy.
Turn off the Ninja Foodi.
Add the chicken back into the pot and toss to coat in the thick, sticky glaze.
(Optional: If you want a 'grilled' texture, close the crisping lid and Air Crisp at 400°F for 2-3 minutes).
Transfer to a platter and top with sesame seeds and green onions.