In a medium bowl, thoroughly whisk together the miso paste, honey, grated ginger, sesame oil, mirin, and soy sauce until the mixture is smooth.
Add the chicken drumsticks to the bowl. Use your hands to rub the marinade all over the chicken, ensuring every piece is well-coated.
Line a large baking sheet with parchment paper for easy cleanup. Place the marinated drumsticks on the sheet, giving them a little space.
Bake at 425∘F for 30 to 40 minutes.
Set a timer for 15–20 minutes. Flip the drumsticks over when the timer goes off. The glaze has sugar in it, so keep a close eye on them; they can brown quickly!
The chicken is done when a meat thermometer inserted near the bone registers at least 170∘F. Serve immediately!
