Remove the skins (optional, we don’t like it) from drumsticks. Place them into a large bowl and fill it with water so all the chicken is covered with water. Let the chicken soak for an hour or two. Drain the water and fill it up again. Pour into a strainer and rinse the chicken under running water. Leave drumsticks the strainer for a bit for the excess water to drain.
Meanwhile, measure out all the seasonings on a large plate, then mix them together.
Transfer drumsticks into a large bowl with a lid. Sprinkle drumsticks with seasoning then add barbecue sauce. Mix together so the drumsticks are well coated with seasoning and barbecue sauce.
Close the lid tight and place into the refrigerator to marinate for at least 4 hours or overnight (which is best).
Grease the rack of the Grill with oil so the drummies don’t stick to them. Heat grill to 400 F (grill setting). Place drumsticks onto the rack and let them grill for about 20 minutes over a low fire or 400 F. (I like the meat to cook slowly so it’s nice and well done inside, but you may grill however you like them.) Save the leftover sauce in the bowl.
Turn drumsticks over, slather some of the leftover sauce from the marinating bowl and let them grill for another 20 minutes. In addition, continue to brush the drumsticks with more sauce until it runs out.