Remove the skin from the chicken drumsticks and season them with sea salt and black pepper, place the chicken in a bowl or large dish, cover it and place it in the fridge for 2-6 hours.

In a large bowl combine together the Franks Red Hot Buffalo Sauce, Cashew Milk and Dill Pickle juice, stir to combine.

Remove the chicken from the fridge and pat it dry using a paper towel. Place the chicken into the marinade and mix to ensure all the pieces of chicken are thoroughly coated. Cover and place in the fridge for 4-12 hours or overnight.

Set the oven to 375°F and line a baking sheet with aluminum foil.

Remove the chicken from the fridge and pull it out of the marinade and pat it dry using paper towels. Place the chicken on the sheet tray and place it in the oven for 45-50 minutes or until the internal temperature reaches 185°F.

While the chicken is cooking prepare the sauce by heating the avocado oil and Walden farms pancake syrup in a sauce pan over medium heat until just bubbly. In a small bowl combine together the cayenne pepper, garlic powder, paprika, sea salt, and black pepper. Slowly whisk the spice mix into the oil and syrup mix. Remove the sauce from the heat and set it aside.

Remove the cooked chicken from the oven and baste it with sauce, place the chicken back in the oven and bake for another 5 minutes to caramelize the glaze. Serve the drumsticks along side the dill pickle slices add additional sauce if desired.