Combine honey, mustard, olive oil, garlic powder, salt, and pepper in a large bowl, then add chicken to coat. Cover and refrigerate for at least 30 minutes, ideally up to 8 hours.

Preheat grill to medium heat (about 350°F). If using gas, turn on one side of burners while leaving the other off for indirect grilling.

Place drumsticks on grill grates over direct heat and grill for 25-30 minutes, turning frequently to prevent burning.

In the last five minutes, brush reserved marinade over drumsticks (be cautious of raw chicken contamination).

Use a meat thermometer to check internal temperature reaches 165°F. Juices should run clear when pierced.

Remove chicken from grill, let rest for 5-10 minutes, then serve ideally with coleslaw or grilled vegetables.