Mix the spices in a small bowl. Pour the spice mix over the chicken drumsticks. Use your hands to rub in the spice and ensure the drumsticks are completely covered.
Place the drumsticks in the crockpot. Add half of the barbecue sauce, then put the lid on.
Cook the chicken drumsticks on LOW for 4-6 hours or HIGH for 2-3 hours. The internal temperature should be at 165°F / 75 °C when fully cooked and the meat should have inched slightly up the bone.
Optional: Broiling
Preheat the oven to 425°F/220°C. Place the cooked drumsticks on a baking tray and brush with the remaining barbecue sauce.
Broil for 2-3 minutes until they become caramelized and a little crispy on the outside. They should be a deep red color and slightly crunchy to the touch.
Notes
You can also make this recipe using frozen chicken drumsticks (you may have to adjust your timings when cooking) or with chicken legs, wings, breasts, and thighs. Storage instructions:To Store: Allow leftovers to cool to room temperature, then refrigerate them within two hours of cooking. They'll stay good for up to 3-4 days in an airtight container.To freeze: Place them in an airtight container, label with the date, and freeze for 3-4 months. To save space, you can remove the meat from the bones. And don't throw away those bones, you can use them to make flavorful chicken broth later.To Reheat: Put the chicken drumsticks on a baking sheet and sprinkle with some water (you may also want to add a little more barbecue sauce). Put the tray in the oven for 5-10 minutes to ensure they’re warmed through – you might want to check the internal temperature too. This should stop it from drying out, but keep an eye on the chicken anyway.Check the blog post for more tips and serving suggestions!