Preheat the oven to 165°C (325°F).
In a large saucepan, boil the drumettes in water for 30 minutes to remove some of the fat and tenderize the meat. Remove drumettes from the water.
In a medium saucepan, melt the duck fat and olive oil over medium heat. Add the garlic, shallots and ginger. Cook for 2-3 minutes without allowing to brown. Add the spicy Diana’s BBQ sauce. Bring to a boil. Remove from heat and add the drumettes. Cover and marinate for 1-2 hours in the refrigerator.
Bake, covered, in the oven for 1:45 to 2:00 hours or until the meat falls off the bone.
Place the drumettes on the bottom rack of the oven and finish cooking uncovered under the broiler for 3-5 minutes, to make the skin crispy.
Transfer drumettes to a platter and spoon hot marinade on top.
