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A platter of smoked chicken legs with crispy skin and barbecue sauce
Lucy

Smoked Chicken Legs: Crispy, Flavorful, & Easy

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.
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Prep Time 10 minutes
Ingredients Method Notes

Ingredients
  

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

Method
 

Step 1: Prepare the Chicken
  1. 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.
  2. Dry the Chicken: Pat the drumsticks dry with paper towels to ensure crispy skin.
  3. 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
  1. Preheat the Smoker: Set your smoker to 225°F for a slow, smoky cook or 250°F for faster cooking and crispier skin.
  2. 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
  1. Arrange the Chicken: Place the drumsticks on the smoker grates, leaving space between each piece for even airflow.
  2. 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)
  1. 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.
  2. 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.