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Lay the chicken drumsticks in a bamboo or other steamer basket (or use a colander fitted inside a large pot, if you don't have a steamer basket). Place the steamer over a pan of boiling water, cover, and steam for 10-15 minutes. Remove the chicken from the pan, and let cool slightly.
Preheat the oven to 400 F (200 C). Mix together the flour, salt, and pepper. Firmly pat the mixture all over the chicken to coat. Place the drumsticks in a roasting pan with 1 tbsp of vegetable oil, and cook for 10-15 minutes until crispy and golden.
Meanwhile, heat the remaining 1 tbsp of vegetable oil in a wok or frying pan over high heat. Add the chiles and scallions, and cook for about 5 minutes until lightly browned at the edges. Remove with a slotted spoon, and drain on paper towels. To serve, sprinkle the scallion mixture over the hot drumsticks, and garnish with lemon wedges for squeezing.