Bloom the Garlic:

Warm 1/4 cup olive oil in a small skillet over medium-low heat. Add 4 cloves of smashed garlic and cook for 1-2 minutes or until the smell of garlic hits your nose! (Don’t let it brown! You just want it mellow and fragrant.) Cool slightly.

Whisk the Vinaigrette:

Combine the cooled garlic oil with 3 Tbsp lemon juice, 2 Tbsp red wine vinegar, 1 Tbsp oregano, 1 tsp Dijon, 1 tsp salt, and 1/2 tsp pepper. Whisk until combined. Set aside 3 Tbsp for the confetti later.

Marinate the Drumsticks:

Toss the 8 drumsticks with the remaining vinaigrette in a baggie or dish. Refrigerate at least 1 hour, but overnight is better!

Fire Up the Grill:

Heat one side of the grill to medium-high (~400°F). Keep the other side of the grill off. This will be your indirect heat cooking zone. Pat the drumsticks lightly dry (this will ensure the skin gets crispy!).

Sear for Crispy Skin:

Grill over direct heat 4-5 minutes per side until golden and crisp.

Finish Over Indirect Heat:

Move to indirect heat, cover, cook 12-15 minutes, turning once, until 175–180°F internal. Rest 5 minutes.

Warm the Pita:

While the drumsticks are resting, place the pita on the indirect heat side of the grill. Close the lid and grill on each side for 2 minutes.

Make the Hummus Bed:

Spread out the hummus across a large platter, drizzle with 1 Tbsp olive oil, and dust with paprika or sumac.

Build the Confetti:

Toss the feta, red onion, and herbs with the reserved 3 Tbsp vinaigrette.

Assemble:

Lay the drumsticks over the hummus, shower with confetti, and finish with flaky salt. Add torn pita to the sides of the platter. Serve while the skin’s still crackling!