Use a sharp knife to score the chicken (cut about 3 slits in each chicken leg). Add the cleaned and scored chicken legs into a large Ziploc bag. 

Pour in the worcestershire sauce, followed by the seasoned salt, garlic powder, onion powder, paprika, and black pepper. 

Close the Ziploc bag, and be sure to remove as much air as possible. Mix the chicken around in the seasonings until everything is fully coated. If time permits, place the chicken in the refrigerator and allow it to marinade for at least one hour.

Preheat the oven to 375°F. Place a piece of aluminum foil or parchment paper on a large baking sheet. Then place a wire rack on top of the baking sheet. 

Take the chicken out of the bag and lay them flat on the wire rack, in one single layer. Place the baking sheet in the oven and bake for 30 minutes.

Make the optional teriyaki glaze while the chicken is baking. Mix the soy sauce, hoisin sauce, honey, and black pepper in a bowl until it is fully combined. 

Remove the chicken from the oven and spread the teriyaki glaze onto each piece of chicken. Then flip it over and glaze the other side. If you are not glazing the chicken with the sauce, just flip each piece over, and place the sheet back in the oven.

Place the pan back in the oven and allow it to cook for another 30 minutes. Remove the chicken from the oven and glaze it with the remaining sauce. Serve right away.