Whisk the salt and buttermilk together and place in a deep bowl. Put the drumsticks into the bowl and turn once or twice. Let rest in the buttermilk 1-3 hours and up to overnight.
Preheat oven to 375 and line a baking sheet with parchment paper. Lift the drumsticks out of the bowl of buttermilk and shake the drums lightly. Set on the parchment.
Bake for 45 minutes, turning every 10 minutes. When you turn them, use your tongs to hold the bones so that you don’t break the skin.