Start by rinsing the chicken drumsticks under cold water. Pat them dry with paper towels. This step is essential. It helps the skin become nice and crispy.

Place the drumsticks in a large bowl. Add kosher salt, black pepper, garlic powder, and smoked paprika. Toss everything until the chicken is evenly coated. The spices are the first touch of magic.

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup, and place a wire rack on top. This setup allows hot air to circulate, giving the drumsticks that ideal crispy texture.

Spray the wire rack lightly with olive oil. Arrange the seasoned drumsticks on the rack, leaving space between each piece. This ensures they cook evenly.

Slide the baking sheet into the preheated oven. Bake for about 35-40 minutes until the chicken reaches a golden brown and internal temperature of 165°F. If you remember to flip them halfway, you're golden.

While the chicken is baking, it's time to whip up the buffalo sauce. In a small bowl, mix the hot sauce, melted butter, apple cider vinegar, and honey. Blend until smooth. This concoction adds the flavor punch to your crispy drumsticks!

Once the drumsticks are done, take them out of the oven and place them in a large bowl. Pour the buffalo sauce over them and toss them until they’re coated in spicy goodness. My mouth is watering just thinking about it.

Return the sauced drumsticks to the oven and bake for an additional 10 minutes. This step allows the sauce to set and caramelize slightly, enhancing the flavor.

Remove from the oven and serve hot. Garnish with celery sticks and a side of blue cheese or ranch dressing. You might want to prepare for some intense finger-licking.