Mix the dry rub by combining brown sugar, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, and chili powder in a small bowl.

Pat the chicken drumsticks dry with paper towels to ensure the rub adheres well.

Rub the seasoning mix all over each drumstick, including under the skin for extra flavor.

Cover the seasoned drumsticks with plastic wrap or foil and refrigerate for 1 to 2 hours (or overnight for deeper flavor).

Combine BBQ sauce and apricot jam in a small saucepan over medium-low heat. Stir until the jam melts and the sauce thickens slightly.

Preheat your grill with one side on high heat and the other on medium heat, lightly oiling the grates.

Place marinated drumsticks on the medium heat side, cooking undisturbed for 5 minutes.

Flip and cook the other side for an additional 5 minutes.

Brush the warm BBQ glaze generously over the drumsticks and close the grill lid for 2 minutes.

Flip the drumsticks again, baste with the glaze, and cook for another 2 minutes, ensuring they reach an internal temperature of 165°F.

Remove the drumsticks from the grill and let them rest for 5 to 10 minutes before serving.