Quick Smoked Chicken Drumsticks

Here’s my go-to recipe for smoked chicken drumsticks, with a simple dry rub that uses basic pantry spices, and a slow-smoking method that results in juicy meat and nicely crispy skin.

These drumsticks have become our weekend favorite for backyard gatherings. I usually make a double batch because they disappear so quickly, and honestly, cold smoked drumsticks make the best lunch the next day. Nothing beats having ready-to-eat chicken in the fridge, right?

What Kind of Chicken Drumsticks Should I Use?

For smoking, you’ll want to look for meaty, fresh chicken drumsticks that are roughly the same size so they cook evenly. You can use either conventional or organic drumsticks – both work great for smoking, though organic ones tend to have a slightly better flavor. If you’re buying from the meat counter, look for drumsticks with skin that’s intact and free from tears or blemishes, since the skin helps keep the meat moist during the long smoking process. While you can use frozen drumsticks, it’s best to thaw them completely in the fridge overnight and pat them dry with paper towels before seasoning to help the rub stick better and ensure even cooking.

Options for Substitutions

This simple smoked chicken recipe can work with several substitutions if needed:

• Chicken drumsticks: While drumsticks are great for smoking, you can use chicken thighs or even wings instead. Just adjust cooking time – thighs will need about the same time, while wings will cook faster by about 30-45 minutes.
• Vegetable oil: Any neutral cooking oil works well here. Try canola oil, avocado oil, or even melted butter. Olive oil can work too, but stick to regular rather than extra virgin since it has a higher smoke point.
• Barbecue seasoning mix: Out of BBQ seasoning? Make your own by mixing paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Or try a different pre-made rub like cajun seasoning or even just salt and pepper if you’re going for simple flavors.

Watch Out for These Mistakes While Smoking

The biggest mistake when smoking drumsticks is rushing the process by cranking up the temperature too high – keep your smoker between 225-250°F for the best results and expect the cooking time to be around 2-2.5 hours.

A common error is not patting the chicken skin dry before applying oil and seasonings, which can prevent the skin from getting that desirable crispy texture – take an extra minute to thoroughly dry the drumsticks with paper towels first.

Many people also make the mistake of not checking the internal temperature, leading to either undercooked or dry chicken – use a meat thermometer and smoke until the internal temperature reaches 165°F at the thickest part near the bone.

For extra crispy skin, consider increasing the temperature to 375°F for the last 10-15 minutes of cooking, but keep a close eye on the drumsticks to prevent burning.

What to Serve With Smoked Chicken Drumsticks?

These smoky drumsticks pair perfectly with classic backyard barbecue sides that can handle those bold flavors. A creamy coleslaw or potato salad provides a cool contrast to the warm, smoky meat, while corn on the cob slathered with butter fits right in with the casual, hands-on eating style. For a complete meal, I like to add some baked beans or mac and cheese – both complement the barbecue seasoning really well. If you want to keep things lighter, a simple green salad or some grilled vegetables would work great too, especially during summer cookouts.

Storage Instructions

Keep Fresh: These tasty smoked drumsticks will stay good in an airtight container in the fridge for up to 4 days. I like to keep them in a shallow container so they don’t get squished or lose their crispy skin. They make great leftovers for quick lunches or easy dinners!

Freeze: Want to save some for later? Let the drumsticks cool completely, then wrap them individually in foil and place them in a freezer bag. They’ll keep well for up to 3 months in the freezer. Just squeeze out as much air as possible before sealing to prevent freezer burn.

Reheat: To bring back that smoky goodness, wrap the drumsticks in foil and warm them in a 350°F oven for about 15-20 minutes. You can also use the microwave for quick heating, but the skin won’t be as crispy. A quick trip under the broiler can help crisp up the skin again if needed.

Preparation Time	480-1440 minutes
Cooking Time	120 minutes
Total Time	600-1560 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 120-130 g
• Fat: 120-130 g
• Carbohydrates: 30-40 g

Ingredients

• 12 chicken drumsticks
• 1/4 cup vegetable oil (or as much as needed)
• 1/3 cup barbecue seasoning mix

Step 1: Air-Dry the Drumsticks

Start by placing your drumsticks on a rack set over a drip tray or baking sheet.

This setup helps the air circulate around the chicken.

Air-dry the drumsticks in the refrigerator for at least 8 hours, or preferably overnight.

This process helps to dry out the skin, leading to a crispier texture once smoked.

Step 2: Prepare the Smoker

Preheat your electric smoker to 275 degrees F (135 degrees C).

Follow the manufacturer’s instructions to add your preferred wood chips.

This temperature and setup will help infuse the chicken with a rich, smoky flavor.

Step 3: Season the Drumsticks

Remove the drumsticks from the refrigerator and brush them lightly with vegetable oil to help the rub adhere.

Place the drumsticks in a resealable plastic bag and sprinkle with your chosen rub mixture.

Seal the bag and toss until the drumsticks are evenly coated with the rub.

Step 4: Smoke the Drumsticks

Place the seasoned drumsticks on the rack inside the preheated smoker.

Smoke the chicken until it reaches an internal temperature of 165 degrees F (74 degrees C), approximately 2 hours.

Use a meat thermometer to ensure the proper internal temperature is reached for safe consumption and optimal juiciness.

Step 5: Rest and Serve

Once the drumsticks are done smoking and have reached the appropriate temperature, remove them from the smoker.

Allow them to rest for a few minutes before serving.

This rest period lets the juices redistribute within the meat, resulting in more flavorful and moist drumsticks.

Enjoy your smoky, delicious drumsticks!