Generously season the drumsticks with dipper and salt. Let sit at room temperature for 30 minutes.
Heat olive oil in a skillet over medium-high heat. Cook the drumsticks, turning to brown on all sides, about 10 minutes.
Deglaze the pan with white wine. Add chicken stock and lemon juice.
Reduce the heat to medium-low and cover with the lid. Cook for 20-25 minutes, rearranging the drumsticks every 5-10 minutes for even cooking. Sprinkle with parsley and serve hot.