Preheat the oven to 375˚F. Line a sided baking sheet with parchment paper. Combine the first 7 ingredients in a bowl large enough to hold the chicken. Add the chicken and toss to coat.
Set the drumsticks on the baking sheet, and then brush the top of each one with the remaining mixture in the bowl.
Bake the chicken 20 minutes, and then baste each drumstick with the pan juices. Bake the chicken for 10 minutes more, and then baste with pan juices again. Bake the chicken 10 minutes more, or until the chicken is cooked through, yummy and sticky.
Arrange the chicken on a platter, drizzle each piece with pan juices, sprinkle with almonds and green onion, if using, and serve.
Note: To toast the almonds, place them in a large non-stick skillet set over medium heat. Cook the almonds, swirling the pan from time to time, until lightly toasted, about three to five minutes.