Rinse the drumsticks and pat them dry with paper towels, then set aside.
In a large bowl, whisk together the chimichurri seasoning, canola oil, juice from 1/2 lemon, and white vinegar until combined.
Add the chicken drumsticks to the bowl and toss until evenly coated with the marinade.
Cover the bowl with plastic wrap and refrigerate to marinate for 3–6 hours.
Preheat the oven and prepare the baking rack: line a baking sheet with foil, place a wire rack on top, and spray the rack with nonstick cooking spray.
Arrange the marinated drumsticks on the prepared rack. Brush any remaining marinade from the bowl onto the chicken.
Bake at 400°F (205°C) for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking until the internal temperature reaches 165°F (74°C), about 10–15 minutes more.
Remove the drumsticks from the oven and serve warm with lemon wedges if desired.
