In a mixing bowl, combine the honey, soy sauce, orange juice, Dijon mustard, garlic, and ginger. Whisk until the marinade is smooth and homogeneous. Measure out and set aside ⅔ cup of this marinade; cover and refrigerate.

Transfer the chicken drumsticks into a large resealable plastic bag or vacuum-seal bag. Pour in the remaining marinade, ensuring the drumsticks are well-coated. Remove excess air and seal tightly. Refrigerate for at least 6 hours or overnight, rotating the bag occasionally to redistribute the marinade.

Preheat the oven to 400°F. Position the oven rack in the center. Line a rimmed baking sheet or a large roasting pan with parchment paper, trimmed to fit the pan without overhanging the edges.

Arrange the marinated drumsticks on the prepared baking pan, placing them skin-side up and spaced apart to allow even cooking. Spoon enough marinade from the bag to coat the bottom of the pan, then discard any residual marinade.

Bake for 25 minutes. Turn the drumsticks over to skin-side down and continue baking for another 20 minutes. For a caramelized finish, flip the drumsticks skin-side up once more and broil on high for 3 to 4 minutes, or until the skins are deeply browned.

Meanwhile, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then lower the heat and let it simmer for approximately 7 minutes, or until the sauce becomes thickened and syrup-like. Remove from heat.

Brush the baked chicken with the reduced glaze. Garnish with sesame seeds and chopped chives, if desired.