Place all the drumsticks on a cutting board and pat dry with paper towels. If desired, carefully cut the tendons at the bottom of the drumstick by slicing around the circumference all the way to the bone.

Make 3-4 slits into the meat/skin width wise using a knife. Set aside.

Add all the above ingredients, except for the chicken, to a large bowl. Combine using a spoon.

Add in the chicken and thoroughly coat them, using your hands to rub the marinade under the skin and into the slits you made. Cover the bowl with saran wrap and marinate, preferably overnight, but for at least 6 hours.

Preheat the oven to 450 degrees F and place a rack onto a baking sheet.

Remove each piece of chicken, one at a time, out of the bowl and wipe any excess marinade off the chicken (the flavors will have seeped into the chicken) and place on the baking sheet. Repeat until all are on the sheet. Bake for 22 minutes and then broil for 1-2 minutes, if desired.

Serve immediately and enjoy! Store in a Tupperware container in the fridge up to 4 days.