Mix the BBQ seasoning and Old Bay in a small bowl.

Lay the drumsticks on a large sheet pan.

Season all sides of each drumstick with a moderate sprinkling of the seasoning mixture.

Put all of the chicken in a large zip-top bag and seal, removing the excess air.

Refrigerate the chicken at least six hours, but preferably overnight.

Start your fire and prepare for indirect cooking at 325ºF.

Add two small chunks of fruit wood (apple or cherry) and one small chunk of hickory to the fire about 10 minutes before you’re ready to cook. Wood chips soaked for 30 to 60 minutes will work well, too. If you’re using a gas grill, make a smoker pouch.

Cook the chicken over indirect heat until it reaches 170ºF internal temperature, about an hour.

While the chicken is cooking, melt the jelly in a medium sauce pan over medium heat.

Add the BBQ sauce and hot sauce, whisk to combine, then remove from the heat and set aside.

Dunk each drumstick in the sauce, return to the cooker, and continue cooking over indirect heat for another 20 minutes, turning at 10 minutes.

Remove the chicken from the grill to a large serving platter, and let rest for 10 minutes.

Serve with the remaining sauce and enjoy!