Let the grill completely heat up so the grill grates are very hot. While it is heating, make the dry rub mixture by combining the spices in a small bowl. Adjust to taste, including using more ground red pepper (cayenne) to make it spicier.
Make sure the chicken is wet (not dry) so the dry rub sticks to the chicken. If dry, very lightly coat with water or a little oil.
Sprinkle and rub the spice mixture into each drumstick, all the way around.
Prepare your grill by rubbing a raw potato, cut in half, across the grill grates. (Or any other preferred way you like to prepare your grill so food does not stick).
Place the chicken drumsticks on the grill and cook until you are getting grill lines, approximately 12-15 minutes.
Flip the chicken and continue cooking until the chicken reaches an internal temperature of 165F, approximately an additional 10-15 minutes.
Remove the chicken from the grill and let rest 5-10 minutes before serving.
The cooking time can vary greatly with your grill performance and size of the chicken.This spice mixture will be similar in heat to medium salsa. Use more or less ground red pepper to adjust the spice level up or down to your preference.