Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.
Lightly toast the coriander seeds and peppercorns by placing them in a small frying pan over medium heat.
After three to four minutes they will smell fragrant and the coriander will look lightly browned. Immediately take pan off the heat. Roughly crush the coriander and peppercorns in a mortar and pestle. Remove.
Combine the grated ginger, soy sauces, honey, oil and salt in a small bowl. Add the crushed spices. Rub over chicken drumsticks, cover and set aside, refrigerated, for an hour or two.
Place chicken pieces under a preheated grill or roast in a 190 ºC oven for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time to help them brown evenly.