Servings: 4 to 6

8-10 chicken drumsticks, bone-in, skin on 8 to 10 chicken drumsticks, bone-in, skin on
1 Tbsp kosher salt 1 Tbsp kosher salt
¼ cup dark brown sugar, packed ¼ cup dark brown sugar, packed
1 Tbsp paprika (optional: smoked paprika) 1 Tbsp paprika (optional: smoked paprika)
1 tsp dry mustard 1 tsp dry mustard
1 cup BBQ sauce 1 cup BBQ sauce

In a small bowl, mix the salt, brown sugar, paprika, and dry mustard to make a dry rub.
Pat the drumsticks dry. Rub the chicken with a light coating of olive oil as a binder. Then add the dry rub to generously coat the chicken. Place the chicken in the refrigerator for at least an hour and up to 3 hours.
Take the chicken out of the refrigerator to rest at room temp for 15 to 30 minutes. Preheat the oven to 400°F while the chicken is resting.
Line a baking sheet with foil and add a wire rack. Place the chicken on the rack leaving space between each drumstick. If you don't have a rack, placing directly on the foil is okay.
Bake in the oven for 35 to 45 minutes depending on the size of the drumsticks. Turn the oven down to 350°F.
Remove the chicken from the oven and brush the tops with BBQ sauce. Return to the oven and bake for 7 to 10 minutes. Remove the chicken, turn them over and brush the other side with BBQ sauce. Return to the oven for another 7 to 10 minutes.
Remove from oven and let cool for 5 minutes before enjoying.

I use my BBQ Sauce for this: Barbecue Sauce  I use my BBQ Sauce for this: Barbecue Sauce
For the dry rub, you can add other spices to suit your preferences. Some examples include 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 tsp to 1 Tbsp chili powder depending on heat preference, and/or 1/4 tsp black pepper.  For the dry rub, you can add other spices to suit your preferences. Some examples include 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 tsp to 1 Tbsp chili powder depending on heat preference, and/or ¼ tsp black pepper.