Place the chicken drumsticks or thighs in a large bowl or resealable plastic bag.

In a separate bowl, mix together the buttermilk, crushed garlic, minced spring onions, chili flakes, and maple syrup.

Pour the marinade over the chicken, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap or seal the bag tightly. Refrigerate for at least 4 hours, but no longer than 24 hours for the best flavor and texture.

When you’re ready to cook, preheat your grill to medium-high heat or set your oven broiler to high. Remove the chicken from the marinade and discard the liquid.

Arrange the chicken evenly on a grilling rack or baking sheet. Season lightly with salt and pepper.

If grilling, place the chicken on the preheated grill and cook for 10–12 minutes, turning regularly, until the skin is crispy and slightly charred. If broiling, cook the chicken for 15–20 minutes, flipping halfway through, until fully cooked (internal temperature of 165°F/74°C).

Remove from heat and rest for a few minutes before serving. Check one piece by cutting into it—there should be no pink in the center.