First, mix the marinade by whisking together 3/4 cup honey, 1/2 cup soy sauce, 1/4 cup orange juice, 2 tablespoons Dijon mustard, 4 minced garlic cloves, and 1 tablespoon grated ginger in a bowl. Set aside 2/3 cup of this mixture in the fridge for later use.

Next, place the 5 lbs of chicken drumsticks in a large sealable bag and pour in the rest of the marinade. Seal the bag after removing as much air as possible, then refrigerate for 6 hours or overnight, turning it occasionally to marinate evenly.

1-Preheat your oven to 400ºF (200ºC) and place the rack in the center. Line a baking sheet with parchment paper that fits without overhanging.

2-Arrange the marinated chicken drumsticks skin-side up on the sheet, spacing them apart, and pour a bit of the marinade to coat the bottom of the pan. Discard any extra marinade.

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

4-To crisp the skin, turn the drumsticks skin-side up and broil on high for 3 to 4 minutes until nicely browned.

5-While baking, heat the reserved marinade in a saucepan until it boils, then simmer for about 7 minutes until it thickens. Remove from heat once done.

6-Brush the thickened marinade over the cooked chicken and garnish with sesame seeds and chopped chives if you like.