I've made alton browns ring of fire chicken a few times with success. And the recipe is specific about flips and grill times- google it

I would not grill these. The problem is it will take SO LONG for the meat next to the bone to get fully done. By the time this happens the outside skin and meat is charred. Drumsticks are best roasted in the oven and thighs are best braised or stewed for a long time.

It takes a loooong time - in fact, so long that I don't do it anymore and prefer to do drumsticks in the oven. The part around the bone takes forever, and inevitably I end up cutting into the leg so many times to see if it is cooked that it looks terrible by the time I'm ready to serve. I have had plenty of success on the grill with bone-in chicken breasts, which also take awhile but cook more evenly for me.

Sorry, I am not going to answer the question, but this situation is why when we bought the grill, we also bought a well-rated grilling guide. I never use cookbooks, but having clear guidelines for a variety of products all in one place proved very useful to DH, who is the one doing the grilling.
I have a similar book for microwave that I use just for the basics.

I've never grilled bone-in chicken before and thought I'd give it a shot this weekend. I see a wide range of grill times in online recipes, which makes me worry I will screw it up.

Can you share your rough temp / grill time / # of flips that you find works best?