This was a huge hit last night, 5/5 forks. I served white rice, perfect for this sauce.
Took a bit longer then 20 min for the sauce to reduce.
Recipe courtesy Emeril Lagasse,

2 cups orange juice
1 cup pineapple juice
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced green onion
1 tablespoon sesame oil
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1 cup sugar
1 1/2 teaspoons crushed red pepper flakes ( i cut the pepper flakes to 1 teaspoon )
12 chicken drumsticks

2 tablespoons Essence, recipe follows
2 teaspoons salt
2 tablespoons chopped cilantro leaves
1 tablespoon toasted sesame seeds

Preheat the oven to 375 degrees F.

In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 40 minutes.

Season the drumsticks with the Essence and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze. Place the casserole in the oven, and cook until the chicken is cooked through and caramelized, about 40 to 45 minutes. To serve, garnish with chopped fresh cilantro, and the sesame seeds. Serve with any unused glaze on the side.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly