Remove skin from chicken and pat dry. *Note, you can also cook with the skin on and crisp it under the broiler. You can also use thighs or breasts but you may need to adjust the cooking time.
Spray a 13x9-inch baking dish generously with nonstick cooking spray and arrange chicken in it; close together but not completely touching (you may need to use two pans, depending on the size of your drumsticks). Season both sides of the chicken with salt and pepper (to taste - about 1 teaspoon salt and ½ teaspoon pepper)
In a small bowl, combine mustards, honey, paprika and garlic powder until smooth and well mixed.
Pour about ⅔ of the mixture over the chicken. Brush on to cover each piece with the sauce. Set aside the remaining sauce for basting.
Slide the pan into the oven uncovered, and roast for 30 minutes. Remove from the oven and, using a large spoon, baste the chicken with the sauce from the pan. Brush the remaining sauce from the bowl over the chicken. Roast for an additional 15 minutes and baste again.
Turn on the broiler and broil chicken for several minutes to help caramelize the sauce; about 4-5 minutes, watching closely to avoid burning. If using skin-on chicken this will also help to crisp the skin.
Remove from the oven and baste again with the juices from the pan. Tent with foil and let stand 10 minutes before serving.
It's up to you if you leave the skin on or not. I prefer this recipe without skin, but the skin does crisp up wonderfully under the broiler!