Pat the drumsticks dry with kitchen paper and place them in a large bowl or shallow dish. Drizzle over the oil, then sprinkle on the salt, pepper, smoked paprika and garlic granules. Toss everything together until the chicken is evenly coated.

If you have time, cover and leave the seasoned drumsticks in the fridge for 30 minutes to 2 hours. This helps the flavour penetrate a little more, but you can cook them straight away if needed.

Add the cider, honey, brown sugar, Dijon mustard, wholegrain mustard, cider vinegar, garlic and chilli flakes, if using, to a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Cook for 8-10 minutes, stirring occasionally, until the liquid has reduced by roughly half and looks glossy and slightly syrupy. Season with a pinch of salt to taste, then set aside. It will thicken a little more as it cools.

Light your BBQ and set it up for medium indirect heat: coals banked to one side, or one burner off on a gas grill, so you have a cooler zone with no direct flame under the chicken. Aim for around 160-180 C with the lid on for even cooking.

Place the drumsticks on the cooler, indirect side of the grill, spacing them out. Close the lid and cook for 20-25 minutes, turning every 5-7 minutes so they colour evenly. You want the skin to dry and start to crisp without burning while the meat cooks through.

When the drumsticks are nearly cooked, the juices should run clear and an instant-read thermometer inserted into the thickest part, avoiding the bone, should read about 70-72 C. At this point, start brushing on the cider glaze, turning and brushing the drumsticks every couple of minutes.

Move the drumsticks briefly towards a slightly hotter area of the grill, still watching for flare-ups, and cook for another 5-10 minutes, turning often, until the glaze is sticky and lightly caramelised and the internal temperature reaches around 75 C. If the glaze starts to catch, move them back to indirect heat.

Transfer the drumsticks to a warm plate or tray, drizzle with a little extra glaze from the pan and rest for 5 minutes. Scatter with chopped parsley and serve with coleslaw, potato salad and lemon wedges on the side.