Mix together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl.
Then, plop the chicken on top, and use your hands to make sure it's well-covered in marinade.
Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning – that way, the chicken will be ready for me by the late afternoon, when I start preparing dinner.
When you’re ready to cook, preheat the oven to 400°F on convection bake (or 425°F non-convection).
Arrange the chicken (skin-side down) in an oven-safe baking dish and pop it in the hot oven.
Bake the chicken for 40 to 45 minutes, flipping the pieces halfway through the cooking time. If you want to brown the skin some more, broil it for a minute or two.
Arrange the drumsticks on a platter, and pour the cooking liquid over the chicken.
