Place drumsticks in large bowl and coat with avocado oil, pepper, and seasoning mix.
Toss until coated evenly, cover with plastic wrap and pop bowl in the fridge for minimum of 1 hour (may be stored in fridge up to a day ahead to increase flavor intensity).
When ready to cook, preheat grill on high heat for 15 minutes.
Once heated, drop heat to just under medium heat and lightly oil grates with avocado oil to help keep the chicken from sticking.
Place chicken on grill and cook for 10 minutes.
In the meantime, add 1/2 cup water to leftover marinade for basting.
When 10 minutes is up, turn chicken over and baste with marinade (I use a basting mop, but a medium paint brush will do too).
Cook chicken for another 10 minutes.
Turn grill fire off and let chicken rest on grill for another 5-10 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove chicken from grill, garnish with lime wedges and serve immediately!