Description
Smoked chicken legs are the ultimate combination of tender, juicy meat and crispy, flavorful skin. This easy recipe guides you through smoking chicken drumsticks to perfection, with a balance of smoky aroma and a mouthwatering spice rub. Perfect for backyard barbecues or cozy family dinners, these smoked chicken legs are versatile, delicious, and sure to impress.
Ingredients
Scale
For the Chicken Legs:
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder (optional, for heat)
For Smoking:
- Wood chips of choice (apple, cherry, hickory, or pecan)
- Water for soaking wood chips
Instructions
Step 1: Prepare the Chicken
- Optional Brine (Recommended): Prepare a simple brine by dissolving ¼ cup salt in 4 cups water. Add the chicken legs and refrigerate for 2–4 hours. Rinse and pat dry thoroughly before proceeding.
- Dry the Chicken: Pat the drumsticks dry with paper towels to ensure crispy skin.
- Season the Chicken: Drizzle olive oil over the chicken legs and rub it in evenly. Combine salt, pepper, paprika, garlic powder, onion powder, and chili powder in a small bowl. Sprinkle the mixture over the drumsticks, coating all sides.
Step 2: Set Up the Smoker
- Preheat the Smoker: Set your smoker to 225°F for a slow, smoky cook or 250°F for faster cooking and crispier skin.
- Prepare the Wood Chips: Soak wood chips in water for 30 minutes to prevent them from burning too quickly. Place them in the smoker box or directly on hot coals.
Step 3: Smoke the Chicken
- Arrange the Chicken: Place the drumsticks on the smoker grates, leaving space between each piece for even airflow.
- Cook Low and Slow: Smoke the chicken for 1.5 to 2 hours at 225°F or 1 to 1.5 hours at 250°F, until the internal temperature reaches 175°F. Use a meat thermometer to check doneness.
Step 4: Crisp the Skin (Optional)
- Increase Heat: For extra crispy skin, raise the smoker temperature to 300°F for the last 10–15 minutes of cooking. Alternatively, transfer the chicken legs to a hot grill for a quick sear.
- Rest the Chicken: Let the drumsticks rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- Wood Choice Matters: Use mild woods like apple or cherry for a subtle flavor, or hickory for a bolder taste.
- Spice It Up: Add cayenne pepper for heat or brown sugar for a touch of sweetness in the rub.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat in a 300°F oven for best results.
- Prep Time: 10 minutes (plus 2–4 hours for optional brining)
Nutrition
- Serving Size: 8 chicken drumsticks (serves 4)