Make the barbecue sauce. Combine the ketchup, apple cider, honey, minced garlic, apple cider vinegar, Dijon, Worcestershire sauce, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, in a small saucepan then whisk together until well combined.
Heat the stove over medium heat and bring the sauce to a boil, then reduce to low heat and simmer for 60 minutes, stirring occasionally, until thickened and reduced.
Remove from the heat and let sit at room temperature until it cools and thickens.
Preheat the oven to 400 degrees. Coat the baking sheet with olive oil cooking spray.
Pat the chicken drumsticks completely dry with a paper towel.
Drizzle the drumsticks with olive oil and spread it on evenly.
Season both sides of the drumsticks with garlic powder, sea salt, and freshly cracked pepper, to taste, evenly.
Place the chicken on the baking sheet. Place into the oven and roast the chicken for 25 minutes.
Remove the baking sheet from the oven and brush the drumsticks with the barbecue sauce evenly.
Place into the oven bake for another 5 to 7 minutes.
Brush with sauce again, and bake for another 5 minutes.
Remove from the oven and let cool slightly before serving.
Serve the chicken drumsticks with any extra sauce.