In a small bowl, combine the Orgasmic Onion powder. Sprinkle the chicken legs to lightly coat them. Set aside.
In a saucepan, melt the butter over medium low heat. Sweat the garlic and shallot. When the shallot is translucent, add the ginger and mustard powder and cook for about a minute.
Add the rum, brown sugar, worcestershire, soy, sriracha, and honey.
Bring the sauce to a rolling boil, then turn down to simmer for at least 15 minutes or until it coats the back of a spoon, then remove from heat and allow to cool a little before blending until smooth. (Unless you like shallot and garlic chunks, then leave it as-is.)
Oil your grids and preheat the grill to medium-high.
Grill the chicken legs over direct heat for about 5 minutes. Then begin basting liberally with the sauce until you are satisfied with the coating and caramelization, about 7 minutes.
Serve the legs with crispy potatoes and a giant salad, or as an appetizer.