Just Salt and Pepper are fine but this is My Seasoning - this makes more than you need - keep for next time. Use only a small amount
Pat dry the drumsticks. Trim off excess skin and any loose bones/tissue especially in the joint area.
Now preheat grill to get a surface temp of about 450. That is medium high on a standard gas grill and medium on a hotter gas grill. Clean and oil.
Season to your taste and do not use all the mixed seasoning. A little cayenne is nice. You may want to skip the cayenne if cooking for little ones. Just some salt and pepper will do or use seasoning of your choice.
Lightly sprinkle chicken on all side to taste. Let rest at room temperature until grill is ready.
Check grill temp if possible and place chicken on the grill.
Flip every 5-7 minutes until internal temp of 185-190 degrees. About 30-35 minutes.
Let rest for 10 minutes before serving. They are way too hot anyway.
Pro Tips: 1) Pat dry and season to taste 2) Medium grill. Hot is bad. 3) Final internal temperature of 185 plus is the key to this recipe.A note on the seasoning: Just a light salt and pepper are find but I included a nice mix that I like on these drumsticks but it makes more than you probably need. So DO NOT use all the seasoning. Season to your taste and save the remainder for another time.Charcoal instructions are in the post.
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