1-In a small bowl, whisk together 3/4 cup honey, 1/2 cup soy sauce (use low sodium and add 1 1/2 tsp salt if preferred), 1/4 cup orange juice, 2 Tbsp dijon mustard, 4 large garlic cloves (minced or finely grated), and 1 Tbsp ginger (peeled and finely grated). Reserve 2/3 cup of the marinade and refrigerate it.

2-Place 5 lbs chicken drumsticks into a large resealable bag, pour the remaining marinade over the chicken, remove as much air as possible, seal the bag, and refrigerate for 6 hours or overnight. Turn the bag occasionally to ensure even marinating.

3-Preheat the oven to 400 degrees Fahrenheit and position the oven rack in the center. Line a rimmed baking sheet or large roasting pan with parchment paper, trimming it to fit the sides without overhang.

4-Arrange the chicken drumsticks skin-side up on the baking sheet, ensuring the pieces do not touch. Add enough of the marinade to coat the bottom of the pan, then discard the rest.

5-Bake for 25 minutes, then turn the chicken skin-side down and bake for another 20 minutes.

6-To achieve caramelized skin, turn the drumsticks skin-side up and broil on high for 3-4 minutes until browned.

7-In a small saucepan, boil the reserved 2/3 cup marinade, then simmer for 7 minutes until it thickens and becomes syrupy. Remove from heat and brush it over the baked chicken.

8-Garnish with sesame seeds and chopped chives if desired.