Smoked Chicken Legs

5 from 1 vote

Welcome to our delectable world of smoked chicken legs! If you’re a fan of succulent, tender meat infused with rich smoky flavors, then you’re in for a treat.

Course Appetizer, entree, Main Course

Cuisine American

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 135kcal

Author Beth Neels

Cost $10

Equipment

Ingredients

3 pounds chicken drumsticks
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon garlic powder
2 teaspoons coarse kosher salt or sea salt
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon cayenne pepper or chili powder
1 teaspoon Black Pepper

Instructions

Add rub ingredients to a small bowl. Mix well.
2 tablespoons brown sugar, 1 tablespoon cumin, 1 tablespoon garlic powder, 2 teaspoons coarse kosher salt or sea salt, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon cayenne pepper or chili powder, 1 teaspoon Black Pepper
Clean up the drumsticks of excess fat. Pat dry lightly with paper towels.
3 pounds chicken drumsticks
Preheat your smoker and add wood chips or wood pellets and fill the water tray.
Place the legs directly on the smoker rack.
Smoke for about 2 hours at 225°F-250°F until internal temperature reads 160°F on an instant read thermometer in the thickest part of the fattest drumstick.
Crank up the heat of the smoker to 450°F to crisp them, until internal temperature is 170°F-175°F and skin is your desired crispness. You can also crisp them under the broiler, or on a very hot grill.

Notes

What wood to use

You can use a charcoal grill / smoker, an electric smoker a gas smoker or a pellet smoker.

We like to use apple wood, cherry wood or pecan wood for poultry. We find that hickory, mesquite and oak tend to overpower the flavor of the chicken.

How to serve the chicken legs

Serve wings with ranch or blue cheese dip, celery sticks, carrot sticks and the like for an appetizer course. You can even serve it with your favorite barbecue sauce or Buffalo sauce, but try them first because they are so good without it.

For a dinner course, serve with baked beans and a delicious potato salad.

What if I don't have a smoker?

You can still enjoy smoked meats if you don’t own a smoker. You can use your grill to smoke. Set up your grill so that the fire is only on one side. You will place the meat on the side of the grill that does not have the direct flame (indirect heat) directly on the grill grates. This is called indirect cooking.

Add soaked wood to a metal tray (we use a disposable foil pie plate or bread pan). Add another metal tray with water. Remember to fill the water if it runs out.

You can also create a similar setup for your oven in a pinch or in the winter.

Nutrition