Preparation: Pat the 1.55kg of chicken drumsticks dry with paper towels. Season lightly with Kosher salt.

Emulsification: In a bowl, whisk the La Bordée Maple Whisky, soy sauce, maple syrup, apple cider vinegar, maple liquid smoke, garlic flower paste, ginger, smoked paprika, and black pepper until fully integrated.

Vacuum/Freezer Prep: Divide the drumsticks into two heavy-duty freezer bags (5–6 per bag). Distribute the marinade equally. Express all air using the displacement method to ensure maximum surface contact. Seal and freeze flat.

Thawing: Transfer bags to the refrigerator for a 24-hour controlled thaw to allow for enzymatic tenderization and flavor penetration.

Oven Configuration: Preheat the natural gas oven to 200°C. Fit a wire rack over a rimmed baking sheet to ensure 360° convection.

Roasting Phase: Arrange drumsticks on the rack. Roast for 35–45 minutes or until the internal temperature reaches 74°C.

Reduction (The Glaze): While the chicken roasts, pour the remaining marinade into a small saucepan on the natural gas range. Bring to a heavy boil over medium-high heat. Reduce for 5–8 minutes until the viscosity resembles a thick syrup.

Glazing: During the final 5 minutes of roasting, brush the reduction generously over the drumsticks.

Finishing: Remove from oven. Apply a precise pinch of Fleur de sel to each drumstick to elevate the maple profiles.