Crunchy Lemonade Drumsticks

I found this recipe in my Food Network magazine. I thought it turned out very good, and it was really easy!

2 tablespoons grated lemon zest
1/2 cup fresh lemon juice (if you don't get enough juice, add bottled)
3 tablespoons brown sugar
1/3 cup buttermilk (or milk with a splash of lemon juice to make your own)
12 skin-on chicken drumsticks
salt and pepper (kosher salt and freshly ground pepper if you have it)
2 cups Panko breadcrumbs
1 tablespoon chopped fresh thyme (or dried, just use less)
Pinch of cayenne pepper
1/4 cup mayonnaise
olive-oil cooking spray

Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight.

Preheat the oven to 400 degrees. Bring the chicken to room temperature. Put the panko, thyme, remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayo in a bowl. Set a rack on a baking sheet and spray with cooking spray.

Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack.

Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes (check on your chicken, mine took only an additional 25 minutes).