Set the oven to 220°C (425°F) and allow it to preheat fully for 15 minutes before anything goes inside.
Place a wire rack inside a rimmed baking sheet and coat the rack lightly with nonstick cooking spray so the drumsticks release cleanly after cooking.
Pat all 8 drumsticks thoroughly dry with paper towels, pressing firmly against the skin to remove surface moisture, which is essential for achieving crispy skin in the oven.
Combine the smoked paprika, garlic powder, onion powder, black pepper, kosher salt, dried oregano, and cayenne pepper in a small bowl and stir until the blend is uniform in color.
Drizzle the olive oil over the drumsticks and rub it across the skin, then coat each piece thoroughly with the spice blend, pressing it gently into the surface so the seasoning adheres.
Place the seasoned drumsticks on the prepared wire rack, spacing them at least 2.5 cm (1 inch) apart to allow hot air to circulate around each piece during roasting.
Roast the drumsticks at 220°C (425°F) for 40 minutes, turning them once at the 20-minute mark, until the skin is deep mahogany brown and visibly crackling at the edges.
Insert an instant-read thermometer into the thickest part of a drumstick, away from the bone, and confirm the internal temperature reads 74°C (165°F) before removing the pan from the oven.
Transfer the drumsticks to a clean cutting board and let them rest for 5 minutes so the juices redistribute evenly before serving.
