Instructions

• Rinse the drumsticks under cold water and pat them dry with paper towels. If you prefer not to eat the skin, remove it now. Place the drumsticks in a large, ungreased baking dish in a single layer if possible.
• In a bowl, whisk together the soy sauce, honey, oil, chili sauce, salt, ground ginger, and freshly ground black pepper until smooth. Pour the mixture over the drumsticks and turn them to coat evenly. Cover the baking dish with aluminum foil and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 375°F. Line a broiler pan with aluminum foil and set the rack over the pan.
• Using tongs, lift the drumsticks out of the baking dish and arrange them on the rack over the broiler pan. Pour the sauce remaining in the baking dish into a small saucepan if you plan to use it for brushing.
• If you will baste while baking, bring the reserved sauce in the saucepan to a boil to make it safe for reuse, then remove from heat. Brush the drumsticks with the boiled sauce (or discard the reserved sauce if you do not wish to reuse it).
• Bake the drumsticks for 50 to 60 minutes, brushing once or twice with the boiled sauce during baking if desired, until the drumsticks are tender when pierced with a fork and cooked through.
• Remove the drumsticks from the oven and let them sit a few minutes before serving.