Remove the skin from the drumsticks, if preferred. Cut two or three slashes in the flesh of each drumstick with a sharp knife, then place them in a large bowl.
Mix together all the remaining ingredients in a small bowl or jug. Pour this sauce over the drumsticks and turn them with your hands to coat evenly and inside the slashes. Cover and marinate in the fridge for at least 1 hour, or overnight if more convenient.
Preheat the oven to 200°C (gas 6). Place the drumsticks in a lightly oiled roasting tin, preferably non-stick, and cover the chicken loosely with foil. Bake for 15 minutes.
Remove the foil and baste the chicken with the juices. Return to the oven uncovered for a further 15 minutes or until sizzling and cooked right through (the juices should run clear when the flesh is pierced with a skewer). Serve hot, or cool and keep chilled until ready to pack up cold for a picnic or lunchbox.
Try turkey drumsticks (a 700g drumstick will serve 2–3 people). Marinate as above, then bake at 190°C (gas 5) for 1 1/4 hours, covering with foil for the first 40 minutes.