Step 1

Whisk the soy sauce, black bean garlic sauce, peanut butter, lime juice, sesame oil, grated ginger, sriracha, sugar, cilantro stems, and water in a large bowl. Add the drumsticks and coat them evenly in the marinade.

Step 2

Transfer marinade and drumsticks to a large Ziplock bag, removing as much air as possible. Place bag flat in a small baking dish or baking sheet and marinate for 24 hours.

Step 3

Remove the drumsticks from the fridge, and allow to them to rest at room temperature for at least 20 minutes. Preheat the oven to 375°F (190°C) with a rack in the center position. Place the chicken drumsticks along with the marinade in a medium oven-proof baking dish or half sheet pan lined with aluminum foil.

Step 4

Bake for roughly 30 to 40 minutes, turning the drumsticks every 10 or 15 minutes, or until the internal temperature reads 165°F (74°C).  Allow to rest for 10 to 15 minutes.

Step 5

Sprinkle the drumsticks with toasted sesame seeds. Serve the drumsticks with crushed peanuts, fresh cilantro, fresh lime, and sliced green onions as desired.