Marinate the chicken drumsticks in buttermilk for at least 4-8 hours (or overnight) to maximize tenderness and flavor absorption, as the lactic acid breaks down proteins effectively.

The baking powder creates the crispy exterior by reacting with moisture—ensure your drumsticks are completely patted dry before dredging to maximize crispness and browning.

Apply olive oil spray in thin, even layers before baking and halfway through cooking, rather than all at once, to prevent soggy bottoms and achieve uniform golden-brown color.

Brush honey onto the chicken during the final 3-5 minutes of baking to caramelize and create a glossy finish without burning the exterior coating.

Place drumsticks on a wire rack positioned in the upper-middle oven section to allow air circulation underneath, ensuring crispy skin on all sides rather than a steamed bottom.