Wash and dry the chicken drumsticks. With a sharp knife cut the skin and meat nearest to the part of the bone that protrudes, in order to free the bone from the drumstick. Use your hands to push and move the meat towards the thigh so that the bone remains completely clean and a sort of “lollipop” is formed. Grease the drumstick well with oil and season to taste with salt and pepper; (grease inside and out, also oiling the pocket that has been formed by pushing the meat towards the thigh). Alternatively, season the drumstick with a ready-made spice rub. Cook the drumsticks to a temperature of 78 °C (172 °F) in the centre on the barbecue. Once cooked, if preferred glaze with barbecue sauce.