Explore the versatility of these Smoked Chicken Drumsticks—a simple and adaptable delight for any occasion. Whether you opt for the sweetness of applewood or the richness of maple, these drumsticks promise a burst of flavor with your preferred BBQ rub. A key tip: air-drying in the refrigerator overnight combined with a higher smoking temperature ensures a crispy skin, avoiding the common issue of rubbery texture. Serve with your favorite BBQ sauce for an extra layer of indulgence. Elevate your smoking experience with these easy and flavorful smoked chicken drumsticks.
Smoked Chicken Drumsticks Recipe | S2Recipes
Details Smoked Chicken Drumsticks Recipes
Prep Time: 10 mins
Cook Time: 2 hrs
Additional Time: 8 hrs
Total Time: 10 hrs 10 mins
Servings: 12
Ingredients For Smoked Chicken Drumsticks Recipes
12 chicken drumsticks
¼ cup vegetable oil, or as needed
⅓ cup BBQ rub
Instructions: Smoked Chicken Drumsticks Recipes
Step 1: Place drumsticks on a rack over a drip tray or baking sheet. Air-dry in the refrigerator, 8 hours to overnight.
Step 2: Preheat an electric smoker to 275 degrees F (135 degrees C) and add wood chips according to manufacturer's instructions.
Step 3: Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
Step 4: 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.
Sent it as per recipe using my selected seasonings. Got to temp in around 1.5 hr. But sent it for the full 2 hrs. Because any real bbqer only follows recipe to their own choice. Finished in the air fryer on max crisp approx 3min. Perfection.
These were a hit with my guests. I smoked the full 2 hours to get more smoke flavor, as suggested by recipe creator. I then brushed a thin layer of bbq sauce and threw them on the grill to get a bit of char. Cheap to make for a crowd too. next time i will try the rub suggested in the recipe.
Misleading cooking time. Mine took maybe 50 minutes tops. The rub I used was spicy and heavy on the chili powder [not fault of recipe creator]
Followed the recipe exactly, using an electric smoker and a temp monitor (so my process was fairly precise). These were done in about 35 minutes, so I have no idea why the recipe says it should take 2 hours. I had hoped this technique would give me the crispy skin, but unfortunately it was still tough. However, the meat was smoky, moist and delicious.
I am the recipe creator and just a note on cook time. Yes, the legs will very well be done before the 2 hour mark, however, the point of leaving them in longer is to get a good amount of smoke flavor on them. In addition, the use of chicken drumsticks ensures the meat won't dry out and can therefore accept a longer smoke time. If you prefer yours with a light smoke flavor, feel free to take them out when they reach 165F. Enjoy!
The rub I used was a bit hotter than expected. The drumsticks cooked quicker than suggested. Still easy to do and tasted pretty good. I can adjust those thing for the next time.
All Nutrifacts of Smoked Chicken Drumsticks Recipes
