Mix marmalade, chili powder and 1/2 tsp salt in a large ziptop bag. Add chicken; seal bag. Turn and squeeze bag to coat drumsticks. Arrange on lined baking sheet, spooning on any excess marmalade mixture.
Bake 25 to 30 minutes until cooked through and an instant-read thermometer inserted in thickest part of meat, not touching bone, registers 180°F.