Prepare the Marinade: In a bowl, combine ½ cup soy sauce, ¼ cup honey, ¼ cup gochujang, 2 tablespoons sesame oil, 4 cloves of minced garlic, 1-inch piece of minced ginger, 2 tablespoons rice vinegar, and 2 tablespoons brown sugar. Mix well until the sugar dissolves and everything is well incorporated. If you like extra heat, add a pinch of crushed red pepper flakes.

Marinate the Chicken: Place 8 chicken drumsticks in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each drumstick is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. This will help the drumsticks cook evenly and get crispy.

Bake the Chicken: Arrange the marinated drumsticks on the wire rack, making sure they are not touching each other. Reserve the remaining marinade. Bake in the preheated oven for 35-40 minutes, turning the drumsticks halfway through the cooking time. The chicken should be cooked through and have a nice, caramelized glaze.

Glaze the Chicken: While the chicken is baking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat and let it simmer for about 5 minutes, or until it thickens slightly. Brush the thickened marinade over the drumsticks during the last 10 minutes of baking.

Serve: Once the drumsticks are done, remove them from the oven and let them rest for a few minutes. Garnish with 1 tablespoon of sesame seeds and 2 sliced green onions. Serve with steamed rice and your favorite side dishes, such as kimchi, pickled radish, or a simple cucumber salad. Enjoy!