These are great as main course of a meal but can also be a great heavy appetizer for a party or part of your game day tailgate or party. These smoked chicken legs have a great smoky flavor infused into the juicy meat with a crispy flavorful skin on the outside. Having a great pellet smoker like my Camp Chef SG allows you to make that temp change quick and allow for the sear to develop fast.
Chicken is the go-to meat for us when I’m out of bison or venison. It’s versatile, I have the means to grow our own chickens for meat, and even if I don’t it’s still fairly inexpensive at the store.
Smoked chicken drumsticks are my favorite way to use up chicken legs. It’s really good and a simple, inexpensive way to make a delicious meal any night of the week. In just a couple of hours, you’ll have a great meal on the table or game day winner.
I also added a recipe for a great go to sauce, my Imperial Stout BBQ Sauce.
Enjoy, Cheers
Smoked Chicken Drumsticks
Course: MainCuisine: BBQDifficulty: Easy12
Drumsticks15
minutes2
hours2
hours15
minutesWith tender, juicy meat on the inside and crispy, flavorful skin on the outside this smoked chicken leg recipe is sure to be a hit.
Ingredients
12 Chicken Drumsticks
1/4 Cup Dark Brown Sugar
1 Tbsp. Garlic Powder
1/2 tsp. Onion Powder
1 tsp. Chili Powder
1 1/2 tsp. Smoked Paprika
Directions
- Pull chicken out of the refrigerator and let it warm a little while you put together the dry rub.
- Combine brown sugar, garlic powder, onion powder, chili powder, and smoked paprika in a small bowl and set it to the side.
- Pat chicken legs dry with a paper towel and then generously coat legs on all sides with the prepared dry rub, gently rubbing it into all sides. Set chicken to the side at room temperature.
- Preheat the smoker to 225°F ensuring the grates are clean.
- Place chicken legs directly on the grates of the smoker and close the lid.
- Smoke chicken legs for approximately 90 minutes, or until a meat thermometer stuck into the thickest part of the leg reads 165°F.
- Increase smoker temperature to 450°F with the legs still on the grates. Once heated, turn the chicken legs every two minutes or so, or until the chicken skin is nice and crispy.
- Remove from smoker and allow them to rest for 5 minutes before serving.
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Imperial Stout BBQ Sauce
Cuisine: BBQ10
minutes2
hours300
kcal2
hours10
minutesIngredients
2/3 cup red cider vinegar
2 tbsp tomato paste
1/2 stick butter (4 tbsp)
1 tbsp garlic salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pepper
2/3 of a 12 oz can of your favorite imperial stout.
Directions
- Combine vinegar, butter, and tomato paste into small sauce pan over medium heat till you get a light boil.
- Stir in remaining ingredients, excluding the stout, until the paste thins, the butter melts, and the spices are dissolved.
- Pour in the Stout. Drink the remaining. Simmer for 1-2 hours over low to simmer temp and allow to cook reduce a little to be spreadable with a brush.
