Combine the first 7 ingredients in a large, shallow bowl or dish. Mix in the chili sauce, if using. Add the chicken and turn to coat. Cover, refrigerate and marinate the chicken, turning occasionally, for 4 hours, or overnight.
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Remove chicken from the marinade and set on the baking sheet. Spoon the marinade in the bowl into a small skillet. Bring to a simmer, and simmer marinade until lightly thickened. Brush the chicken with the hot marinade. Bake the chicken 30 to 35 minutes, or until cooked through. Arrange chicken on a platter, drizzle with pan juices, sprinkle with green onion and serve.
Recipe Options: Instead of 12 drumsticks, marinate and roast 8 chicken thighs. For added texture, after brushing with the heated marinated, just before roasting, sprinkle the chicken with some sesame seeds. Instead of green onion, sprinkle the chicken with the more pungent chopped cilantro.