In a large container or mixing bowl, combine the hot water with salt and sugar, stirring until fully dissolved.
Integrate the water mixture into the cherry juice.
Whisk the paprika, cayenne, garlic powder, onion powder, thyme, and oregano into the liquid base.
Place the chicken drumsticks into the brine, ensuring they are fully submerged; cover and refrigerate for an overnight soak.
Drain the drumsticks and get your charcoal grill ready for cooking.
Cook the chicken over the hot coals.
Turn the drumsticks every eight minutes, continuing until the internal temperature reaches 165 degrees Fahrenheit.
Drizzle the chicken in honey immediately after removing from the grill and add fresh herbs like oregano, basil, or parsley
