Peel the skin off the fresh or thawed chicken drumsticks, if any, then rinse thoroughly. Dry between a fresh tea towel.
For the marinade, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the peppers, bell peppers and tomatoes and cut into walnut-sized pieces. Heat 2 tablespoons of the sunflower oil in a pan and fry the onions and garlic cloves until translucent. Add the ingredients from peppers to tomatoes and roast for 3 minutes. Then deglaze with the tomato juice.
Let it simmer for 5 minutes with the lid on. Take off the stove and let cool down a bit. Purée finely in the blender on the highest setting for 1 minute and place the purée in a casserole (with a lid). Add the spices. Season to taste with the chicken stock and black pepper and simmer gently.
Heat the deep-frying oil to 220 degrees and brown the flails briefly in 2 portions (takes a maximum of 15 seconds). Then add to the simmering marinade and simmer with the lid on for 40 minutes.