1/2 cup bbq sauce choose a bbq sauce that aligns with your dietary restrictions.
2 Tablespoons olive oil
For the BBQ Spice Blend
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Make the bbq seasoning spice blend by measuring out the salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and cayenne powder (if using), and adding each to a small dish. Stir with a spoon.
Pat each chicken drumstick with a few paper towels to fully dry the skin. Drizzle the chicken with oil and season with the spice blend. Mix well to coat each piece of chicken thoroughly.
Gas grill: Preheat your grill to medium-high heat (about 400°F). Add the chicken drumsticks to clean, well-oiled grates, and cook. Turn each piece after a few minutes, until the skin is browned and crispy on all sides.
Lower the heat to medium low (about 300°F), and close the grill. Cook for about 25 minutes, stopping halfway through to turn the chicken once.
Charcoal grill: Create two heat zones (one with medium high heat and one with medium-low heat) by moving most of the charcoal to one side of the grill.
Begin by placing the pieces of chicken directly over the heat source, turning every few minutes as the skin browns.
Once the skin is browned and crispy, move the chicken away from the heat source, to the indirect (medium-low) heat zone. Cover and cook for about 25 more minutes, stopping halfway through to turn the chicken.
Last, brush each piece of chicken with the bbq sauce.
Check the internal temperature to ensure the chicken is cooked to 165°F (~74°C), then serve immediately.