1. In a large bowl, combine oil, ginger, garlic, red pepper flakes, pineapple juice, ketchup, lime juice, Worcestershire sauce, soy sauce, and brown sugar. Whisk until smooth and evenly blended. Transfer 1?2 cup of the marinade to a covered container and refrigerate.
2. Add chicken to the bowl with remaining marinade and toss well until coated. Cover and refrigerate for at least 6 hours or as long as overnight.
3. When ready to cook the chicken, preheat the oven to 350 degrees. Line a baking sheet with foil and spray with vegetable cooking spray. Drain drumsticks and transfer to the baking sheet. Remove reserved sauce from the fridge.
4. Bake drumsticks for 25 minutes, then brush each drumstick with the reserved sauce; turn. Brush the second side with more sauce. Increase oven temperature to 400oF, and bake for an additional 20 to 25 minutes until cooked through and golden. Serve hot or at room temperature.
Source: Hannaford fresh Magazine, January - February 2011