2 lb. chicken drums
1/2 cup BBQ sauce of your choice
2 tbsp. olive oil
For the BBQ spice blend:
3/4 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/4 tsp. onion powder
Mix the salt, pepper, smoked paprika, garlic powder, onion powder, and chili powder in a small dish and stir.
Pat the chicken drums with paper towels to dry the skin. Drizzle the chicken with olive oil and season with the spice blend. Coat each piece thoroughly.
- If cooking on a gas grill: Preheat your grill to about 400°F. Add the chicken drums. Turn each piece after a few minutes until the skin is crispy on all sides. Then lower the heat to about 300°F and close the grill. Cook for about 25 minutes, turning the chicken once halfway through.
- If cooking on a charcoal grill: Create a medium high heat zone and a medium-low heat zone by moving most of the charcoal to one side of the grill. Place the chicken directly over the heat source, turning every few minutes as the skin browns. Move the chicken to the indirect heat once brown and crispy. Cover and cook for about 25 more minutes, turning the chicken halfway through.
- If cooking in an air fryer: Preheat your air fryer to 400°F. Lightly spray the air fryer basket with oil, then set the chicken drumsticks inside, with a little space between each one. Cook for 18-22 minutes, turning once halfway through.
- If cooking in the oven: Preheat your oven to 400°F. Set the chicken on foil-lined baking sheet. Cook 40-45 minutes, turning halfway through.
After cooking, brush each piece of chicken with bbq sauce. Chicken is finished cooking when the internal temperature reaches 165°F.