Add the crushed garlic, chilli, runny honey, ginger and the soy sauce to a large mixing bowl and thoroughly combine.
Add the drumsticks to the bowl, rubbing the marinade all over the drumsticks.
Tightly cover the bowl with plastic wrap/cling film and place in the fridge for at least 6 hours but ideally overnight.
When ready to cook, add a large frying pan over a medium-high heat and add a drop of olive oil.
Remove the drumsticks from the marinade and fry in the pan for about 12 – 15 minutes turning frequently to prevent the marinade from catching on the pan.
When the drumsticks are golden brown, remove and put to one side for now.
Pour all of the marinade into the same pan and return to the heat. Bring the marinade to a boil stirring constantly whilst it thickens and becomes a lovely sticky sauce. Reduce the heat to a rolling simmer.
Place the drumsticks back in the pan with the sauce and cook for another 5 – 10 minutes or until the drumsticks are fully cooked.
Remove from the pan and place in serving dishes, garnishing with nuts and sliced scallions.