Preheat oven to 400°F. Spray one or two rimmed baking sheets with a fine layer of non-stick cooking spray. Rinse drumsticks under cool water, pat dry with a paper towel, and arrange on prepared baking sheets in a single layer. Season with a little salt and black pepper, if desired.
Pour olive oil, fresh lime juice, Chile-Lime Seasoning, minced garlic and sugar into a small bowl. Whisk ingredients together until thoroughly combined, about 45 – 60 seconds. Drizzle about half of the mixture over drumsticks; turn the pieces over and drizzle remainder of citrus mixture over chicken to coat all sides.
Cover baking sheets with aluminum foil and bake in oven 15 minutes. Remove foil from baking sheets and turn drumsticks over. Allow chicken to bake until drumsticks are cooked through, a total of about 35 minutes. Baste with pan juices once or twice if you can.
When drumsticks are a little crispy and lightly golden brown on the outside (after 35 – 40 min total), remove baking sheets from oven. Allow to cool 5-10 minutes before transferring to a serving platter, or allow to cool more completely to serve as “finger food.”