Combine ground toasted cumin, smoked paprika, cinnamon, minced garlic, olive oil, salt, and black pepper in a mixing bowl to create the spice marinade.
Pat the chicken drumsticks dry with paper towels, then rub the spice mixture evenly all over the skin, ensuring full coverage for flavor and crispy texture.
Place the coated drumsticks on a plate or tray and let them sit at room temperature for about 10 minutes to allow flavors to meld.
Preheat the grill to medium-high heat, ensuring the grates are clean and hot enough to sear the chicken skin.
Arrange the drumsticks on the grill, skin side down, and cook for about 5-7 minutes until the skin develops a deep golden brown and a slight char.
Flip the drumsticks and continue grilling for another 15-18 minutes, turning every few minutes to prevent flare-ups and ensure even cooking.
Use a meat thermometer to check for an internal temperature of 165°F (74°C) near the thickest part of the meat, indicating doneness.
Once cooked through, transfer the drumsticks to a platter and let them rest for 5 minutes; this helps juices redistribute for extra tenderness.
Finish by serving the smoky, spiced drumsticks hot, with their crispy skin and juicy interior ready to enjoy.
