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Preheat oven to 425 degrees F.
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Pat drumsticks dry with paper towels. In a large bowl, toss with garlic and onion granules, pepper, and sea salt, making sure chicken is coated on all sides.
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Set a wire rack on a rimmed baking sheet, and arrange drumsticks on top. Roast 20 - 25 minutes, or until an instant read thermometer inserted in the thickest part of the meat reads 165 degrees F.
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While drumsticks bake, make the hot sauce. Set a medium saucepan over medium heat. Add hot sauce and butter, whisking until butter's melted. Whisk in mustard powder and chili powder, if using. Set aside to cool.
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When drumsticks are cooked through, brush hot sauce mixture generously on both sides (use about 1/2 cup). Roast drumsticks 5 minutes more – just enough to let the sauce set up.
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Serve drumsticks piping hot, along with ranch and celery sticks. Garnish with minced parsley and chives.