Combine honey, lime juice, minced garlic, soy sauce, olive oil, and black pepper in a medium bowl. Stir until smooth and glossy, about 1 minute of mixing.

Marinate pat-dried chicken drumsticks in the glaze, tossing until fully coated. Cover and refrigerate for at least 30 minutes, allowing flavors to infuse deeply.

Preheat your oven to 400°F (204°C) and line a baking sheet with foil. Lightly oil the foil to prevent sticking.

Arrange the marinated drumsticks skin-side up on the prepared sheet, leaving space between each piece for even cooking.

Bake uncovered for 25–30 minutes, or until chicken is cooked through (internal temperature 165°F) and the glaze has thickened.

Broil for 2–3 minutes on high, watching closely so the edges char slightly for extra smoky depth.