In a bowl or container, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, sriracha, garlic powder, honey, and freshly grated ginger until the sugar dissolves completely and the mixture is well combined. I like to taste the marinade at this point—it should have a balance of salty, sweet, spicy, and tangy flavors. Stir in the sesame seeds last so they stay intact and distributed throughout.

Pat the chicken drumsticks dry with paper towels, then place them in a container or resealable bag. Pour the marinade from Step 1 over the chicken, making sure each piece is well coated. Seal the container or bag and refrigerate for at least 1 hour, shaking or turning the chicken halfway through if possible. I find that letting it marinate for 2-4 hours gives even better flavor development, so plan ahead if you have the time.

Preheat your oven to 390°F (200°C). Remove the marinated chicken from the refrigerator and arrange the drumsticks on a parchment-lined baking sheet or in a baking dish, spacing them out so they cook evenly. Reserve any excess marinade. Roast for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh. For a glossier finish, brush the chicken with reserved marinade halfway through roasting.

Remove the roasted chicken from the oven and let it rest for 5 minutes before serving—this helps keep the meat juicy and allows the glaze to set slightly. Transfer to a serving plate and garnish generously with the finely chopped scallions for a fresh, bright finish that complements the rich, savory marinade.