Step 1: Prepare the Chicken Drumsticks : Pat the drumsticks dry with a paper towel. In a large bowl, combine olive oil, garlic powder, paprika, salt, pepper, and chili powder. Add the drumsticks and toss to coat evenly. Let them marinate for at least 15 minutes (or up to 4 hours in the fridge for deeper flavor).

Step 2: Cook the Drumsticks : Option 1 – Grill: Preheat your grill to medium-high heat. Place the drumsticks on the grill and cook for 25–30 minutes, turning occasionally until cooked through (internal temperature 165°F / 74°C). Brush the drumsticks with BBQ sauce during the last 10 minutes of grilling, allowing the sauce to caramelize beautifully. Option 2 – Oven: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange drumsticks on the rack and bake for 35–40 minutes, flipping halfway. Brush with BBQ sauce during the last 10 minutes for a glossy finish. Option 3 – Air Fryer: Preheat air fryer to 380°F (193°C). Place drumsticks in a single layer and cook for 25 minutes, flipping halfway through. Brush with BBQ sauce and air fry for another 5 minutes.

Step 3: Make the Potato Salad :Add the potatoes to a pot of salted boiling water. Cook for 10–12 minutes, until fork-tender but not mushy. Drain and let cool slightly. In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper. Add potatoes, celery, onion, and eggs to the dressing. Toss gently until everything is coated evenly. Chill for at least 30 minutes before serving for best flavor.

Step 4: Serve : Place 2 BBQ chicken drumsticks on a plate. Add a generous scoop of creamy potato salad on the side. Garnish with fresh parsley and serve warm or at room temperature.