These smoked chicken legs are incredibly easy to make and can be used in a variety of ways. Applewood chips and other fruit woods are my preferred option, but maple is another fantastic material to use. Use your favorite BBQ rub. When smoking chicken, rubbery skin is a common side effect that can be mitigated to some degree by allowing the chicken legs to air-dry in the refrigerator overnight in addition to smoking at a higher temperature. If you’d like, serve with the barbecue sauce of your choice.
Ingredients for Smoked Chicken Drumsticks
| Ingredients | Quantity |
| Chicken drumsticks | 12 |
| Vegetable oil, or as needed | 1/4 cup |
| BBQ rub | 1/3 cup |
Preparation for Smoked Chicken Drumsticks
- Put the drumsticks on a rack that is placed over a baking sheet or a drip tray. Allow to air dry in the refrigerator for eight hours to one day.
- Wood chips should be added to an electric smoker after preheating it to 275 degrees Fahrenheit (135 degrees Celsius) and doing so in accordance with the manufacturer’s recommendations.
- Drumsticks should be lightly brushed with vegetable oil. Put the drumsticks in a plastic bag that can be sealed back up, and then season them with the rub. To ensure an equal coating, toss.
- Drumsticks should be placed on the rack inside the smoker. Smoke the chicken for approximately 2 hours, or until its internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
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Nutritional Facts
| Net carbs | 1g |
| Fat | 9g |
| Protein | 20g |
| Calories | 165kcal |
Review
Wow, these smoked chicken drumsticks are really something special. cherished every mouthful they gave me. a great smoky flavor comes through in every bite. I love it.
I Will give it a perfect 5. You really shouldn’t pass up the opportunity to experience it.