TOAST coriander in large saute pan. Stir in beer; cook until reduced by half. Add marmalade and barbecue sauce; stir. Simmer on medium heat 15 min.
USE a paring knife to cut the tendons at the narrow end of each drummette. Scrape the meat down as far as possible to resemble a lollipop, being carefully to not completely remove the meat from the bone. Toss in cornstarch; gently shake off excess. Deep fry in 350ºF oil until chicken is crisp and done.
FOR each serving: Toss 5 drumettes with 2 oz. sauce.