Step 1

Gather all the ingredients.

Step 2

Pat dry the chicken to remove the moisture with a paper towel.

Step 3

Combine the seasonings in a Ziploc bag. A little tip: I keep the measuring cup upside down to get the last drop of honey while I do the next step.

Step 4

Prick the drumettes all over with a fork and season with salt and pepper.

Step 5

Add the drumettes in the Ziploc bag and squeeze the air out, zip up the bag. Coat the drumettes with marinade all around by rubbing them. Marinate for at least 30-60 minutes. You can also marinate overnight if you prefer.

Step 6

Preheat the oven to 425ºF (220ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Place the drumettes in a baking pan. Make sure the drumettes are not overlapping each other and the skin side is up. Pour the marinade liquid over top. Bake for 30 minutes.

Step 7

Baste the drumettes a couple of times during the baking. If the drumettes are done and the top is not browned, you can change the oven setting to broil until the top is nicely browned. If the top is browned too fast while baking, cover with a sheet of aluminum foil to stop the chicken from burning. Serve immediately.