In a small bowl, combine the honey, soy sauce, sesame oil, garlic, ginger, and a pinch of salt and pepper.
Season the drumsticks with salt and pepper, taste and place in a Ziploc bag; pour the liquid mixture over all the pieces. Seal the bag, removing as much air as possible and marinade in the refrigerator for at least two hours (preferably overnight.) Do not discard the marinade!
Preheat oven to 425 degrees F.
Lay chicken on a foil or parchment-lined baking sheet.
Bake for approximately 35 minutes (basting every 10 minutes with the marinade) or until a thermometer inserted into the thickest part reads 165ºF.
For recipe variations, please refer to the full article.
Nutritional information does not include the rice.
To store leftovers: cool chicken completely, then store in air tight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.