Depending on where you live in the South, it may be 85° on January 1 or chilly. If it's the latter, our team says to "bundle up, and do it." The results of these chicken drumsticks are worth a brief shiver.
Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal bag, and chill 4 to 24 hours. Remove chicken from bag, discarding bag.
Preheat grill to 350° to 400° (medium-high) heat. Grill chicken, covered with grill lid, 20 to 25 minutes or until done, turning once. Garnish, if desired. Serve with White Barbecue Sauce.
Grilled Herbed Chicken Drumsticks: Substitute 10 to 12 drumsticks for drumettes. Proceed with recipe as directed, increasing grilling time to 25 to 30 minutes or until done, turning once. Makes 10-12 drumsticks. Prep: 15 min., Chill: 4 hr., Grill: 30 min.
Really, really good--I had a hard time stopping myself from overeating. The changes I made were reducing the cumin to 1 tsp since I was afraid my daughter wouldn't like it and adding a tablespoon of brown sugar to the rub like Cooks Illustrated seems to do in most of their rubs. I also got a little bit of smoke from the leftover wood chips still in the grill from the last time I did BBQ on the grill. I used drumsticks as well. The white sauce kind of grew on me after a few tastes.
Loved the rub, although changed it up a bit, which is why I give 4 instead of 5 stars. Used wings and placed in bag with canola oil and seasonings, grilled immediately. Served with the white sauce which was good, although I added a bit of worchestshire sauce.