Smoked Chicken Drumsticks

When it comes to the perfect recipe for cookouts and barbecues, it’s hard to top good smoked chicken drumsticks! Can you get the perfect hint of smoke flavor and juicy dark meat without burning anything – yes, and the trick is putting your smoker to work.

We can all remember dried out chicken drums that were slathered in BBQ sauce to mask the gritty burnt flavor. It’s time to re-write the script. Chicken drums are not only affordable, but are are great cut for to throw on the grill and feed the family. Lock in the combo of grill temp and the ideal internal temp for dark meat and you’ve got the perfect balance of smoke and spice.

Picture opening the lid of your smoker to find perfectly cooked chicken wings with skin that’s crisp and golden and meat that’s juicy and begging to be devoured. We wanted to flip the script on cheap chicken and developed this recipe specifically to eradicate the nightmares left by the ghost of barbecue past.

Ingredients for Smoked Chicken Drumsticks

• Chicken drumsticks – Check the market as large packs of chicken drumsticks go on sale often. Look for air-chilled chicken wings without any broth or water injected. We find that these have the best flavor and texture than those plumped with liquid. Check out our trusted sources for where we buy meat online to have air-chilled chicken delivered right to your door.
• GirlsCanGrill CK Chicken Rub, or your favorite all-purpose barbecue dry rub or spice blend for chicken. We do like to go for a spice rub that has little sugar to minimize burning, so be sure to check the ingredients list.
• BBQ sauce – whatever your favorite barbecue sauce is, we love our homemade bbq sauce because its keto (and delicious).

The Cut: Chicken Drumsticks

Not to be confused with chicken legs or chicken quarters, which have both the leg and the thigh attached, chicken drumsticks are only the leg portion of the chicken separated from the thigh (between the tibia and the femur). This bone-in cut is, however, often called the leg, and the name is used interchangeably in recipes and at the market.

The leg is all dark meat, with a thick end of meat near the patella and the bone protruding at the other end. It’s perfect for baking, grilled, or smoked chicken legs. All with even consistent heat that allows the thick meat to cook through to 165 degrees f without getting tough. Whats great about cooking chicken drumsticks is its one of the easiest meats to practice your grill skills on because it’s inexpensive and far less likely to dry out than chicken breast. If you need to learn your hot spots on the grill or just gain confidence in grilling, this is a good option.

How to make Smoked Drumsticks

This is such a simple recipe that takes under an hour to make, and everyone raves over.

1. Prep and preheat the smoker to 275-300 degrees F. Clean and oil the grates.
2. Meanwhile, remove the chicken from the package and pat dry with paper towels.
3. Line the chicken on a clean baking sheet or in a large bowl and season liberally with your spice blend. Toss the chicken legs to coat all sides.

4. When the pellet smoker is holding heat and ready, place the legs on the smoker and close the lid. Smoke the chicken for about 45 minutes to 1 hour, until it reaches an internal temperature of 165 degrees f with a digital meat thermometer. Ensure the instant-read thermometer’s temperature probe is inserted at the thickest part of the drumstick for an accurate reading.

5. When the drums are fully cooked, brush them on all sides with your favorite bbq sauce and close the lid. Let the sauce set over the smoked chicken on the smoker for 5 more minutes.

6. Remove the smoked chicken legs from the smoker and place drumsticks on a clean dish or serving platter.

7. Let the chicken rest for about 5 minutes, and then serve the smoked drumsticks with all of your favorite sides.

How to get Crispy Skin on Smoked Chicken Drumsticks

The trick to smoking chicken and getting crispy skin is temperature. Too low, and altho the juicy meat absorbs great smoky flavor, the skin gets rubbery and gross. Too hot, and the meat will cook faster, not picking up the desired flavor. Our trick for this smoked chicken drumsticks recipe is to maintain heat around 275-300 degrees. Hot enough for it to pick up some flavor while also getting the desired texture on the chicken skin.

What to serve with Smoked Chicken Drumsticks

When it comes to side dishes for smoked drumsticks, it’s hard to top creamy mac and cheese, slaw, smoked potato salad or a good smoked corn on the cob. Baked beans are also a great family favorite and deviled eggs are all delicious recipes perfect for a picnic menu.

How to Store Smoked Drumsticks

Store leftover chicken legs in an airtight container for up to 3 days.

Reheat: Preheat the broiler and place the chicken legs on a baking sheet lined with aluminum foil to reheat. Reheat under the broiler until the smoked chicken drumsticks are heated through, about 7 to 12 minutes. This helps for crispier skin. Reheating in an air fryer is also a great option.

Smoking Drumsticks FAQs

MORE DELICIOUS SMOKED CHICKEN RECIPES

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Smoked Half Chickens

How To

Grilling Guide: The Best Wood For Smoking Chicken

Poultry Recipes

Smoked Cornish Hens

Poultry Recipes

Smoked Whole Chicken

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Sources:

Poultry Cuts via OpenTextBC: https://opentextbc.ca/meatcutting/chapter/poultry-cuts/