Preheat your oven to 400°F (200°C). Grab a medium-to-large ceramic baking pan that’s big enough to hold the drumettes in a mostly single layer. No need to grease it—there’s enough olive oil in the mixture.
Add the raw chicken drumette pieces directly into the ceramic baking pan, spreading them out as evenly as you can so they’re not stacked too deeply.
Simple sauce ingredients whisked together in a measuring cup
In a small bowl or measuring cup, whisk together the olive oil, soy sauce, honey, and garlic powder until the honey is mostly dissolved and everything looks combined. This is your all-in-one sauce and seasoning.
Pour the sauce mixture evenly over the raw drumettes in the pan. Use a spoon or clean hands to toss and turn the chicken right in the pan until every piece is coated. Arrange the drumettes back into a mostly single layer so they cook evenly and brown nicely on top.
Slide the pan into the preheated oven and bake for 25 minutes. Don’t cover the pan—leaving it uncovered helps the tops caramelize and get that pretty, golden color.
Chicken drumettes halfway through baking in the oven
After 25 minutes, carefully pull the pan out and use tongs to flip each drumette so both sides get a chance to brown. Spoon some of the pan juices over the top of the chicken for extra flavor.
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