Make the dry spice rub by mixing red paprika, black pepper powder, onion powder, garlic powder, oregano, and salt.
Add the spice rub to the chicken and mix well. Set the instant pot on SAUTE function.
Add oil to the pot, once hot add all the marinated chicken drumsticks in a single layer and brown the sides (Around 2-3 minutes for each side.) Transfer the chicken to a plate.
Add water to the pot and deglaze the pot, place trivet in the pot. Arrange the chicken drumsticks on the trivet.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes.
Open the lid and select the CANCEL button. Carefully take the chicken out with the help of tongs.
Transfer the chicken to a baking tray. Broil the chicken drumsticks for 2 minutes per side.
Serve hot garnished with chopped cilantro and BBQ sauce.
For oven baked method:
Preheat oven to 400 degrees and grease a baking dish.
Place drumsticks in baking dish, pat dry with paper towels.
Add seasonings and bake for 35-40 minutes until no longer pink inside ad internal temperature reaches 165 degrees.
Notes
You can store the chicken drumsticks in an airtight container for 4 days in the refrigerator or around 3 months in the freezer.