Preparation

• Position a rack in the center of the oven and heat the oven to 450°F.
• In a 12-inch skillet, combine the pomegranate juice, mustard, vinegar, Sriracha, and garlic. Bring to a boil over high heat, stirring occasionally, and cook until the liquid reduces to a thick glaze, 10 to 12 minutes. Remove and discard the garlic.
• Meanwhile, pat the drumsticks dry with paper towels and season all over with salt and pepper. Arrange on a rack set over a large, foil-lined rimmed baking sheet and roast for 10 minutes. Brush the glaze all over the drumsticks and flip. Roast until cooked through (170°F), about 10 minutes more. Remove the drumsticks from the oven and turn the broiler on high. Brush the drumsticks with half of the remaining glaze and broil to crisp the skin, about 1minute. Flip, brush with the rest of the glaze, and broil until the other side is crisp, about 1minute more. Transfer to a platter and sprinkle with the scallion before serving.