Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using paper towels, pat dry 2½ pounds chicken drumsticks, trimmed. Sprinkle with 1¼ teaspoons table salt and ½ teaspoon pepper. Arrange chicken on prepared sheet and roast for 15 minutes.
Meanwhile, whisk ¼ cup honey, 1½ tablespoons red wine vinegar, and 2 minced garlic cloves together in small bowl. Microwave until bubbling and fragrant, about 1 minute, stirring frequently to prevent mixture from bubbling over. Measure out and reserve 2 tablespoons honey mixture.
Brush chicken with remaining honey mixture and continue to roast until chicken registers at least 175 degrees, 10 to 15 minutes. Brush chicken with reserved honey mixture and let rest for 5 minutes.
While chicken is roasting, heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add kernels from 5 ears corn; 1 red onion, halved and sliced ¼ inch thick; remaining ½ teaspoon salt; and remaining ½ teaspoon pepper and cook, without stirring, until corn is lightly charred, about 3 minutes. Stir mixture and cook until corn and onion are tender, about 2 minutes. Transfer corn mixture to large bowl, add 1½ cups 1-inch pineapple pieces, 2 seeded and minced jalapeños, and 1 tablespoon Tajín Clásico, and toss to combine. Arrange salad and chicken on serving platter and sprinkle with ½ cup cilantro leaves. Serve.