Preheat your oven to 425F. While preheating remove the chicken to rest at room temp around 30 minutes. Pat dry the chicken drumsticks with paper towels. Try to remove as much moisture as you can.
REPEAT THIS STEP TWICE, USING HALF OF THE DRUMSTICKS, BAKING POWDER, AND SALT EACH TIME. Mix 2 tablespoon baking powder and 1 ts salt in a large ziplock bag. Coat the drumsticks with this mixture. Try to ensure even coating as much as possible. Shake off excess baking powder and salt.
Place the chicken on a wire rack. I placed my wire rack on top of a roasting tin that was lined with aluminum foil. You can also place it over a large baking dish to catch the drips.
Roast the chicken for approximately 1 hr in your 425F oven. I recommend turning the chicken every 20 minutes or so. Check a few times to ensure no burning, etc.
Meanwhile, create your sauce! Mix the sauce ingredients: gochujang, rice wine vinegar, garlic, honey, and sauce sauce in a small bowl. Leave aside until the chicken has finished baking.
Once the chicken is finished baking SMOTHER it with the sauce! You can either baste the chicken with a baster, or toss everything together in a large bowl until the chicken is well coated. Tossing by hand is the easiest and best way! Best to wear some food gloves if you have them!