Pat the drumsticks completely dry with paper towels. This is the most important step for crispy skin, so do not rush it. Season all over with salt, pepper, and garlic powder.

In a small bowl, stir together the honey, sriracha, soy sauce, rice vinegar, and minced garlic. Set the glaze aside near the stove.

Place the drumsticks skin side down in a large cold skillet. Add the oil, then set the burner to medium. Letting them start cold gives the fat time to render before the heat gets high, which is what gives you crispy skin without burning. Cook undisturbed for 10 minutes.

Increase the heat to medium-high. Continue cooking skin side down for another 8 to 10 minutes until the skin is deep golden brown and a good amount of fat has collected in the pan. Carefully pour off most of the excess fat, leaving just a thin film in the skillet.

Flip the drumsticks and cook on the other side for 8 to 10 minutes, until the internal temperature reads 155 degrees F on an instant-read thermometer. They will finish cooking in the glaze.

Reduce the heat to medium. Pour the glaze over the drumsticks and use a spoon or tongs to turn them so every piece is coated. Cook for 5 to 7 minutes, turning once or twice, until the glaze is thick and sticky and the chicken reaches 165 degrees F at the bone. Watch it carefully because honey caramelizes fast.

Transfer to a serving plate and let them rest for 3 minutes before serving. Scatter green onions and sesame seeds on top if using. Serve over white rice and spoon any pan glaze over the top.