Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with cooking spray.

In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sesame oil, grated ginger, black pepper, and optional red pepper flakes until combined.

Pat chicken drumsticks thoroughly dry with paper towels. Place them in a large bowl and pour half of the glaze over them. Toss well to coat every piece evenly. Reserve the remaining glaze for basting.

Place the coated drumsticks on the prepared wire rack, spacing them apart so they don’t touch. Bake for 25 minutes.

Remove the pan from the oven. Using a brush, generously baste each drumstick with the reserved glaze. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply caramelized. For extra char, switch the oven to broil for the final 1-2 minutes, watching carefully.

Transfer drumsticks to a serving platter. Drizzle with any pan juices left on the foil (they’re packed with flavor). Sprinkle with toasted sesame seeds and sliced scallions before serving.