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
1/4 tsp. cayenne pepper (optional)
Mix the salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and cayenne powder (optional) in a small dish and stir.
Pat the chicken drums with paper towels to fully dry the skin. Drizzle the chicken with olive oil and season with the spice blend. Mix well to coat each piece of chicken thoroughly.
- If cooking on a gas grill: Preheat your grill to medium-high heat (about 400°F). Add the chicken drums. Turn each piece after a few minutes until the skin is crispy on all sides.
- Lower the heat to medium low (about 300°F), and close the grill. Cook for about 25 minutes, turning the chicken once after about 12 minutes.
- If cooking on a 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. Place the 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. 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 (you may need to cook in batches depending on your brackets size). Cook for 18-22 minutes, turning once halfway through.
- If cooking in the oven: Preheat your oven to 400°F. Set the chicken on parchment- or foil-lined baking sheet. Cook 40-45 minutes, turning halfway through.
After cooking, brush each piece of chicken with the bbq sauce. Chicken is finished cooking when the internal temperature reaches 165°F.