The easiest smoked chicken drumsticks recipe that comes out juicy right down to the bone! Including the best smoker temp, how long to smoke chicken legs, and only 5 ingredients, these will be hard to mess up.
Why this recipe works
Smoked chicken drumsticks are one of the most forgiving cuts you can toss in the smoker. I’ve yet to experience dry chicken legs with this method! There’s no brine, no extensive rub ingredients, and no marinade involved. Five ingredients is all you need. Olive oil, garlic salt, onion powder, and pepper along with a little patience while they smoke goes a long way. Smoking drumsticks gives them an extra layer of flavor and is totally worth the extra bit of time. If you want something quicker, hop over to my air fryer chicken drumsticks, which are done in only 30 minutes.
Standing the drumsticks upright in a vertical rack also plays a big role here. The legs cook evenly on all sides, the fat renders and drips away instead of pooling, and you don’t have to flip them. Smoke them at 300°F until the dark meat pulls tender. That’s it!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
We use a vertical drumstick rack, which holds the legs upright so smoke reaches all sides and the fat drips away. It is optional but makes for easy, even cooking. Legs spread flat on the grates work too and will cook a bit faster.
CHICKEN – Bone-in, skin-on chicken drumsticks are ideal for the juiciest, crispiest results. If all you can seem to find is whole chicken leg quarters, they’ll need more time on the smoker so keep an eye on them.
RUB – We’ve used a basic, mild seasoning in this recipe. For a little heat, a pinch of cayenne or smoked paprika is great.
OLIVE OIL – Olive oil is the binder for the seasonings and also helps keep the skin from drying out. Don’t skip it! Any high smoke-point oil such as avocado or canola oil will also work.
How to Make Smoked Chicken Drumsticks
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat smoker to 300F.
- Pat the drumsticks dry with paper towels.
- In a small bowl, combine olive oil, garlic salt, onion powder, and black pepper.
- Toss to coat chicken legs with the oil mixture.
- Hang chicken legs on the rack and place onto the smoker. Close the lid and allow to smoke for about 2.5 hours, until the internal temperature reaches 175 to 185°F in the thickest part, away from the bone. Legs laid flat on the grates cook faster, closer to 1.5 to 2 hours, so rely on your thermometer rather than time.
- Remove from smoker and allow to rest for 5 minutes before serving.
Frequently Asked Questions & Expert Tips
It depends on your smoker temp and setup. At 300°F, drumsticks laid on the grates usually take about 1.5 to 2 hours, while a loaded vertical rack takes a bit longer, closer to 2.5 hours. Lower temps take more time. Always pull them at 175 to 185°F rather than going by the specific times.
Pull chicken drumsticks off at 175 to 185°F, not 165°F. The extra few degrees render the connective tissue in dark meat. 165°F is the safe minimum, but drumsticks are better pulled a little higher.
For the crispiest skin, be sure to pat the drumsticks dry and do not add too much oil. You really only need a small amount to help bind the seasoning. Smoking at 300°F renders the skin nicely, which is where we usually stop. If you want crispier, bite-through skin, crank the smoker to 400°F, or move the drumsticks to a hot grill or a 425°F oven, for the last 5 to 10 minutes until the skin tightens.
225 to 300°F all work well. Lower temps like 225°F build more smoke flavor but take longer, while 275 to 300°F speeds things up. I smoke mine at 300°F. If you want crispier skin, add a short hot finish at the end.
Storage and Freezing Information
Store leftover smoked drumsticks in an airtight container kept in the fridge for up to 4 days. Reheat in a 375°F oven or air fryer for 8 to 10 minutes to revive the texture.
To freeze, let them fully cool before placing in an airtight container or large ziploc bag. Freeze for up to 3 months and reheat the same way as mentioned above.
You can also prep these ahead of time by oiling and seasoning the drumsticks a day in advance. Cover them with plastic wrap in a bowl or place in an airtight container and keep in the fridge.
Serving Suggestions
I love that smoked chicken drumsticks are handheld, which is perfect for backyard get-togethers. Serve them with cookout sides like coleslaw, cornbread, corn on the cob, or potato salad.
Antoine will sometimes “French” the legs, which means to scrape the meat and skin on the long “handle” of the leg down to the bone. It makes the chicken look a little fancier and always impresses our guests! Since he likes to use the leg rack, he will wrap the end of the bone in foil so it stays in place.
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Smoked Chicken Drumsticks
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4.5 pounds chicken drumsticks
- 2 Tablespoons olive oil
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Things You’ll Need
- Smoker
- Chicken leg rack
Before You Begin
- Bone-in, skin-on chicken drumsticks are ideal for the juiciest results.
- We’ve used a basic, mild seasoning in this recipe. For a little heat, a pinch of cayenne or smoked paprika is great.
- At 300°F, drumsticks laid on the grates usually take about 1.5 to 2 hours, while a loaded vertical rack takes a bit longer, closer to 2.5 hours.
- Pull chicken drumsticks off at 175 to 185°F, not 165°F. The extra few degrees render the connective tissue in dark meat. 165°F is the safe minimum, but drumsticks are better at a little higher of temperature.
- If you want even crispier skin, crank the smoker to 400°F, or move the drumsticks to a hot grill or a 425°F oven, for the last 5 to 10 minutes until the skin tightens.
Instructions
- Preheat smoker to 300F.
- Pat the drumsticks dry with paper towels.4.5 pounds chicken drumsticks
- In a small bowl, combine olive oil, garlic salt, onion powder, and black pepper.2 Tablespoons olive oil, 1 teaspoon garlic salt, 1 teaspoon onion powder, 1/2 teaspoon black pepper
- Toss to coat chicken legs with the oil mixture.
- Hang chicken legs on the rack and place onto the smoker. Close the lid and allow to smoke for about 2.5 hours, until the internal temperature reaches 175 to 185°F in the thickest part, away from the bone. Legs laid flat on the grates cook faster, closer to 1.5 to 2 hours, so rely on your thermometer rather than time.
- Remove from smoker and allow to rest for 5 minutes before serving.
Expert Tips & FAQs
- Store leftover smoked drumsticks in an airtight container kept in the fridge for up to 4 days. Reheat in a 375°F oven or air fryer for 8 to 10 minutes to revive the texture.
- You can prep these ahead of time by oiling and seasoning the drumsticks a day in advance. Cover them with plastic wrap in a bowl or place in an airtight container and keep in the fridge.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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