1-Step 1: Prepare the Marinade Whisk together 3/4 cup honey, 1/2 cup soy sauce, 1/4 cup orange juice, 2 tablespoons Dijon mustard, 4 large garlic cloves minced, and 1 tablespoon ginger to create your marinade. Set aside 2/3 cup of this mixture and chill it in the fridge for later. Place the 5 lbs of chicken drumsticks in a large bag, pour in the rest of the marinade, seal it up, and let it sit in the fridge for 6 hours or overnight. Remember to turn the bag now and then for even flavor.

2-Step 2: Preheat and Arrange Once marinated, preheat your oven to 400°F (200°C) and set the rack in the center. Line a baking sheet with parchment paper that fits just right without hanging over. Lay out the chicken skin-side up on the sheet, making sure the pieces don’t touch. Add a bit of the marinade to the bottom of the pan and toss any extra.

3-Step 3: Bake the Drumsticks Bake for 25 minutes, then flip the chicken skin-side down and bake for another 20 minutes. To get that perfect caramelized skin, flip it back skin-side up and broil on high for 3 to 4 minutes until it’s nicely browned. While that’s happening, take the reserved marinade, bring it to a boil in a saucepan, then simmer for 7 minutes until it thickens up like syrup.

4-Step 4: Finish and Serve Brush the thickened glaze over your hot drumsticks right after they come out of the oven. Add sesame seeds and chopped chives on top if you want a nice garnish. Let everything rest for a few minutes before digging in. This whole process takes about 50 minutes of cooking time, plus the marinating, for a total of around 6 hours and 50 minutes. It’s worth the wait for that tender result.