Just read my post again and wanted to clarify
Drumsticks and thighs I just throw on at 225 - 250 for at least 2 hours, usually 3 hours and sometimes longer when using a sauce.
Anything after 2 hours and they start to get very tender, most of the fat starts rendering out and they will start to fall apart more easily, the longer you cook them, just thought I would point that out.
Some like the meat so tender it falls off the bone, others like to have an intact piece to take a bite out of.
But my point is still the same, Drumsticks and Thighs are pretty forgiving, so don't sweat overcooking them.