Rinse the drumsticks and pat them dry with paper towels.
Add the peeled, chopped ginger and chopped garlic to the chicken and rub them into the meat so the flavors start to adhere.
In a bowl, combine soy sauce, oyster sauce, honey, sesame oil, white pepper, Chinese five-spice (if using), and salt; stir until smooth.
Pour the sauce over the chicken and mix or toss until every drumstick is evenly coated.
Cover and marinate at room temperature for at least 30 minutes or refrigerate for up to 2 hours for best flavor.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the drumsticks in a single layer.
Bake in the middle of the oven for 30–40 minutes, until the surface is golden brown and slightly charred and the internal temperature reaches 165°F (74°C).
If the ginger and garlic on the surface begin to burn, scrape them off or tent the chicken loosely with foil and continue baking until cooked through.
Remove from the oven and serve warm.
