1. In a bowl combine olive oil, smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper.

2. Place chicken drumsticks in a zip-top bag or bowl and pour half of the dry spice mixture over them. Seal or cover and marinate 4 to 6 hours in the refrigerator.

3. Soak wood chips in water for 30 minutes if using. Preheat grill to medium-high (about 400°F). Clean and oil grates.

4. Pat drumsticks dry, thread two to three per skewer if desired, and set over direct heat to sear. Grill 3–4 minutes per side until golden.

5. Move drumsticks to indirect heat (about 350°F). Close lid and cook 20–25 minutes, turning every 5 minutes until internal temperature reaches 165°F.

6. Brush drumsticks with BBQ sauce during the last 5 minutes of cooking, closing the lid between coats to set the glaze. Apply 2–3 layers for a caramelized crust.

7. Remove drumsticks and tent loosely with foil. Rest 5 to 7 minutes to redistribute juices.

8. Drizzle with honey or vinegar mixture and garnish with fresh herbs if desired before serving.