Pull drumsticks from the fridge 30 minutes before cooking. Pat skin completely dry with paper towels — moisture prevents crisping. Coat all over with oil or melted butter, then season generously with salt, pepper, and any spices you like. For deeper flavor, loosen the skin with your fingers and push seasoning or seasoned butter directly against the meat. Set drumsticks on a wire rack inside a rimmed baking sheet so air circulates underneath and drippings collect below.

Preheat oven to 191°C and let it fully come to temperature. Place drumsticks skin-side up on a rack in a roasting pan, centered in the oven. Roast at 191°C for 75 to 110 minutes depending on size — smaller drumsticks (1–1.5 lbs) closer to 75 minutes, larger ones up to 110. Start checking at 70 minutes. Halfway through, baste with pan drippings or butter. If skin browns too fast, tent loosely with foil; remove foil for the last 15–20 minutes. Drumsticks are done at 79°C internal temp — use an instant-read thermometer in the thickest part, away from the bone. Don't rely on color alone.

Pull drumsticks at 79°C internal temp. Transfer to a cutting board or platter, tent loosely with foil, and rest at least 10 minutes before cutting. Skipping the rest causes juices to run out and dries the meat. Don't rely on time alone — drumstick size and oven calibration vary, so use a thermometer. Make sure drumsticks were on a rack; direct pan contact steams the underside and kills crispy skin. Serve right after resting.