Directions

• Transfer chicken drumsticks into a resealable plastic bag placed over a bowl.
• Add habanero pepper, rice vinegar, and soy sauce to a blender or blender cup, and blend on high for about 30 seconds. Transfer into a bowl.
• Add honey, garlic powder, onion powder, chili flakes, cayenne, and chili paste to the bowl and whisk until evenly combined.
• Pour marinade into the bag with chicken, and carefully massage the outside of the bag until drumsticks are evenly coated. Squeeze out excess air and seal the bag tightly.
• Marinate in the refrigerator for at least 2 hours and up to 10 hours for best results. (If necessary, chicken can be cooked immediately, but drumsticks will be more flavorful if marinated for a few hours.)
• Preheat the oven to 400 degrees F (200 degrees C). Transfer chicken and marinade into a casserole dish, and space drumsticks evenly into a single layer.
• Bake in the preheated oven for about 25 minutes; remove from the oven and turn chicken pieces over.
• Continue to bake drumsticks until meat is very tender and beginning to brown, about 45 minutes more; turn or baste drumsticks every 15 minutes.
• Remove drumsticks to a serving platter and cover loosely with foil. Carefully pour all the liquids from the roasting dish into a saucepan, and bring to a boil over medium-high heat. Cook sauce until it starts to thicken slightly, about 3 minutes.
• Spoon sauce over drumsticks. Scatter freshly snipped chives over chicken to serve.