Start by preheating your oven to 350°F (180°C). Line a large baking tray with foil to keep things tidy, then top it with parchment paper so the drumsticks don’t stick during baking.

Combine the sauce ingredients in a mixing bowl. This includes Dijon mustard, wholegrain mustard, honey, minced garlic, and a pinch of salt and pepper. Whisk until the mixture turns smooth and glossy. Stir in the cornflour to ensure your sauce thickens nicely during cooking.

Place the drumsticks on the prepared baking tray, making sure they’re spaced out for even cooking. Spoon the sauce generously over the chicken, coating each drumstick well. Drizzle with olive oil to encourage browning and caramelization.

Bake the drumsticks for 30 minutes. Then, flip them over and spoon some of the sauce from the tray over the top again. This step ensures your chicken becomes sticky and well-coated. Bake for another 20–30 minutes until the drumsticks are golden, and the sauce has reduced into a sticky glaze.

To check doneness, use a meat thermometer to confirm the internal temperature of the chicken reaches 165°F. Once done, allow the drumsticks to rest for a couple of minutes so the juices distribute evenly before serving.