Transfer chicken drumsticks into a resealable plastic bag placed over a bowl.

Add habanero pepper, rice vinegar, and soy sauce to a blender or blender cup, and blend on high for about 30 seconds. Transfer into a bowl.

Add honey, garlic powder, onion powder, chili flakes, cayenne, and chili paste to the bowl and whisk until evenly combined.

Pour marinade into the bag with chicken, and carefully massage the outside of the bag until drumsticks are evenly coated. Squeeze out excess air and seal the bag tightly.

Marinate in the refrigerator for at least 2 hours and up to 10 hours for best results.

Preheat the oven to 400 degrees F (200 degrees C). Transfer chicken and marinade into a casserole dish, and space drumsticks evenly into a single layer.

Bake in the preheated oven for about 25 minutes; remove from the oven and turn chicken pieces over.

Continue to bake drumsticks until meat is very tender and beginning to brown, about 45 minutes more; turn or baste drumsticks every 15 minutes.

Remove drumsticks to a serving platter and cover loosely with foil. Carefully pour all the liquids from the roasting dish into a saucepan, and bring to a boil over medium-high heat. Cook sauce until it starts to thicken slightly, about 3 minutes.