Smoked Chicken Drumsticks

Servings: servings (12 drumsticks total)

Calories: 405cal

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.

Author: Chef Antoine Davis

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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.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time2 30

Total Time2 45