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Smoked Chicken Drumsticks

Smoked Chicken Drumsticks

Krysta
These smoked chicken legs are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the legs air-dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired.
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Prep Time 10 minutes
Cook Time 2 hours
Additional Time 8 hours
Total Time 10 hours 10 minutes
Course Main Dishes
Servings 12
Calories 165 kcal

Ingredients
  

  • 12 chicken drumsticks
  • ¼ cup vegetable oil or as needed
  • ⅓ cup BBQ rub

Instructions
 

  • Place drumsticks on a rack over a drip tray or baking sheet. Air-dry in the refrigerator, 8 hours to overnight.
  • Preheat an electric smoker to 275 degrees F (135 degrees C) and add wood chips according to manufacturer's instructions.
  • Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
  • Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hours.

Notes

Cook’s Note

For extra crispy skin, place drumsticks under a broiler, in an air fryer, or on a grill for 3 to 5 minutes.