Prep the chicken: Pat the drumsticks dry with paper towels. This helps them crisp up. Sprinkle evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.

Make the marinade: In a bowl or blender, combine the zest and juice of 3 limes, 1 cup packed cilantro leaves (tender stems fine), minced garlic, olive oil, honey, cumin, smoked paprika, remaining salt and pepper, and chili flakes if using. Blend or whisk until slightly chunky but well combined.

Marinate: Add the drumsticks and marinade to a zip-top bag or bowl. Toss to coat every piece. Cover and refrigerate for at least 30 minutes and up to 8 hours. Longer than 8 hours isn’t ideal because lime juice can start to make the texture a bit mushy.

Choose your cooking method: Oven, grill, or air fryer all work. Preheat now so you’re ready when the chicken is.

Oven method: Preheat to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top (for airflow). Arrange drumsticks with a little space between them. Roast 35–40 minutes, turning once halfway, until the skin is browned and the internal temperature reaches 175°F in the thickest part. For extra color, broil 2–3 minutes at the end.

Grill method: Preheat grill to medium-high (about 400°F). Oil the grates. Grill drumsticks 20–25 minutes total, turning every 5–6 minutes to prevent burning. Aim for nice char without flare-ups. Cook to 175°F internal.

Air fryer method: Preheat to 380°F. Arrange drumsticks in a single layer. Air fry 22–26 minutes, flipping at 12 minutes, until browned and at 175°F internal.

Rest and finish: Let the drumsticks rest 5 minutes. Toss with a handful of chopped fresh cilantro and a squeeze of lime. Taste and add a pinch of salt if needed.

Serve: Pair with rice, cilantro-lime cauliflower rice, roasted potatoes, or a simple cucumber salad. Don’t skip extra lime wedges.