Prepare the drumsticks. Pat the chicken dry with kitchen paper. This is crucial — wet skin leads to a watery sauce. You should see the paper come away dry. Rub the olive oil all over the drumsticks, then sprinkle over the smoked paprika, garlic powder, onion powder, pepper, and salt. Use your hands to massage the spices in, making sure every surface is coated. The chicken should look evenly dusted, with a deep red hue from the paprika.

Build the BBQ sauce. In a medium bowl, whisk together the tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, tomato purée, and mustard powder. Taste it — you want a balance of sweet, tangy, and savoury. If it tastes too sharp, add a pinch more sugar. The mixture should be smooth and glossy, with a rich brick-red colour.

Layer the aromatics. Scatter the diced onion and minced garlic over the bottom of the slow cooker. This creates a flavour base that will perfume the chicken as it cooks. You do not need to stir them in — they will soften and sweeten as the heat works its magic.

Add the chicken and sauce. Place the seasoned drumsticks into the slow cooker in a single layer if possible. Pour the BBQ sauce over the top, making sure each drumstick gets a good coating. Use a spoon to nudge them around so the sauce runs between them. The smell of the vinegar and smoked paprika will already be noticeable.

Cook low and slow. Cover the slow cooker with the lid. Cook on LOW for 6 hours or HIGH for 4 hours. After about 3 hours on low, lift the lid — you should see the sauce bubbling gently around the edges and the onions turning translucent. The chicken will look pale but will be well on its way to tenderness.

Thicken the sauce (optional but recommended). Once the chicken is cooked through and the meat is pulling away from the bone (you should be able to tug a drumstick with a fork and feel it separate easily), carefully remove the drumsticks to a plate. Pour the remaining sauce into a small saucepan. Bring it to a simmer over medium-high heat. Let it bubble for 5-7 minutes, stirring occasionally, until it reduces and thickens. You will see it go from a watery consistency to a syrupy glaze that coats the back of a spoon.

Glaze and serve. Return the drumsticks to the slow cooker (or pour the thickened sauce over them on the plate). Toss gently to coat. The sauce should cling to each drumstick, leaving a glossy, sticky finish. Serve immediately while the meat is still steaming hot.