After the chicken legs have been marinating for 1½ hours, prepare the grill. The chicken legs are grilled using two temperature zones. Have one side of the grill hot and one side warm. If using charcoal, all the hot briquets should be on one side of the grill. The other side will not have any charcoal.
If using a gas grill, heat the grill for about 15 minutes. When the grill is hot, turn off one burner so that you have indirect heat to cook the chicken legs.
Once the grill is ready, make sure to oil the grate so the food doesn't stick. If you are using non-stick spray, coat the grate away from the flame. An easy way to coat the grate is with a set of tongs and some paper towels coated in vegetable oil. Use the tongs to hold the paper towels, moving across the grate to coat it with oil.
Remove the chicken legs from the marinade after 2 hours. Make sure to place the legs on a paper towel to absorb any dripping marinade. Place the chicken on the warm side of the grill away from the burner or charcoal. Cover the grill and cook the chicken for 15 minutes.
After 15 minutes, turn the chicken legs over and reverse what side is closest to the heat. Again cover the grill. Cook for 15 minutes.
After 30 minutes, start checking the internal temperature of the chicken legs. Insert an instant-read thermometer into the thickest part of the drumstick. You are looking for a temperature between 160° - 165°.
Brush the drumsticks with the sweet and spicy glaze and place them over the hot side of the grill. You will need to stay with the chicken at this point since it is very easy to burn the glaze.
Rotate the drumsticks every 1-2 minutes, brushing with more glaze as needed. Check the temperature of the chicken. Chicken legs are done when the temperature of the meat is between 175° - 180°.
If the drumsticks have enough glaze on them but the internal temperature is not above 170°, move them to the cooler side of the grill to continue cooking away from the flame.
Once the drumsticks are fully cooked, remove them from the grill onto a platter and serve with the sour cream potato salad.