In a large bowl or container, combine the sweet chili sauce, hoisin sauce, dark soy sauce, and crushed garlic.

Stir until the marinade is smooth, glossy, and well combined.

Add the chicken drumsticks and turn them several times until each piece is thoroughly coated.

Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.

Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.

Arrange the marinated drumsticks in a single layer on the prepared baking sheet, leaving a little space between each piece.

Brush some of the marinade over the chicken before baking.

Bake for about 60 minutes, turning the drumsticks once halfway through for more even browning.

Continue baking until the chicken is dark, glossy, caramelized around the edges, and reaches at least 165°F (74°C) internally at the thickest part without touching the bone.

Let the drumsticks rest for a few minutes before serving.

Spoon some of the fully cooked pan juices over the chicken if desired and serve warm.