Step 1

Place 1 1/4 teaspoons kosher salt, 1 teaspoon packed brown sugar, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder or garlic granules, and 1/4 teaspoon smoked paprika in a large bowl and stir to combine.

Step 2

Pat 8 chicken drumsticks dry with paper towels. Place in the spice mixture and toss with your hands until the chicken is evenly coated. If grilling immediately, let sit at room temperature for at least 20 minutes while you heat the grill. Otherwise, cover and refrigerate up to overnight.

Step 3

Heat an outdoor grill for medium, direct heat (350 to 375ºF). If the chicken has been refrigerated, let it sit at room temperature while the grill is heating.

Step 4

Scrape the grill grates clean if needed. Oil the grill grates with a folded paper towel dipped in vegetable oil. Place the chicken on the grill so the pieces are not touching. Cover and grill until grill marks appear on the bottom and the chicken releases easily from the grill, about 10 minutes. Flip the chicken, cover, and grill until grill marks appear on the other side, about 10 minutes more. Meanwhile, measure out 1/2 cup barbecue sauce.

Step 5

Flip the chicken again. Brush generously with the barbecue sauce. Cover and grill for 5 minutes. Continue to flip and brush the chicken with barbecue sauce every 5 minutes until the chicken is charred in spots and an instant-read thermometer inserted into the thickest part of the drumstick not touching bone registers at least 165ºF, about 30 minutes total grilling time (you may not use all the barbecue sauce). Serve with more barbecue sauce if desired.