Preheat oven to 425 F (220 C). Remove the skins (optional, but we don’t like it). Soak drumsticks for a couple of hours (changing the water every 30 min), rinse them and place into a strainer to drain excess water.
Place drumsticks into a large glass bowl with a lid to close tightly (or gallon Ziploc bag). Measure out seasonings, mix together and sprinkle them over the drumsticks. Mix together until all drumsticks are coated with seasoning. Close the bowl with a lid. Refrigerate overnight or for at least 8 hrs.
The next day, remove drumsticks from the fridge and mix again. Coat drumsticks with Italian bread crumbs.
Place them on a large baking sheet lined with parchment paper. Sprinkle coated drumsticks with garlic salt. Bake drumsticks for 45 minutes at 425 F (220 C).
Remove the pan from the oven. Let it cool for 5 min before transferring drumsticks to a platter.