Pat the chicken drumsticks dry with paper towels. Mix the extra virgin olive oil with the salt, ground black pepper, half of the smoked paprika (5 g), and the granulated garlic. Rub thoroughly all over the drumsticks, then let them sit at room temperature for 20-30 minutes.

In a small saucepan, combine the Dijon mustard, apple cider vinegar, honey, brown sugar, and the remaining smoked paprika (5 g). Heat over medium heat, stirring constantly, until the sugar and honey dissolve completely and the sauce thickens slightly (approx. 6-8 minutes). Remove from the heat and divide into two portions: one for basting and one for serving.

Preheat the grill for indirect heat (to approx. 160-180 °C). Place the chicken drumsticks on the grate, cover, and grill for 35-40 minutes, flipping once halfway through.