🍗 Smoked Chicken Drumsticks Recipe

These drumsticks are seasoned with a savory dry rub, smoked low and slow, then finished with a sweet or spicy glaze if you like. The meat stays moist and flavorful, and that crispy, caramelized skin? Chef’s kiss. You can scale this recipe up easily for a crowd and use any smoker setup you have.

🛒 What You’ll Need

8 chicken drumsticks
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne (optional, for heat)
Optional: ½ cup BBQ sauce or honey glaze for brushing at the end

👩‍🍳 Pro Tips

Pat the drumsticks dry before seasoning to help the skin get crispy.
Use a meat thermometer—cook to 175–185°F for tender, juicy dark meat.
Let the rub sit for 15–30 minutes before smoking to lock in flavor.
Add glaze in the last 10 minutes to avoid burning the sugars.
Use mild wood like apple, hickory, or cherry for a balanced smoky flavor.

🧰 Tools You’ll Need

Smoker (pellet, electric, charcoal, or gas with smoker box)
Meat thermometer
Large mixing bowl
Tongs
Basting brush
Aluminum foil (for resting or wrapping)

🔄 Substitutions & Variations

No smoker? Bake in the oven at 375°F for 40–45 mins, then broil to crisp skin.
Want it sticky? Brush with honey + hot sauce or maple syrup in the last 10 minutes.
Boneless version? Use thighs and adjust cook time to reach 175°F internal.

⏱️ Make Ahead Tips

Rub chicken up to 24 hours ahead—cover and refrigerate.
Smoke and store for up to 4 days; reheat in air fryer or oven for crispy skin.
Freeze smoked drumsticks for up to 2 months.

👩‍🍳 Instructions

1. Preheat Smoker

Preheat your smoker to 250°F using your favorite wood chips or pellets.

2. Season the Drumsticks

Pat drumsticks dry with paper towels. In a bowl, toss them with olive oil and seasoning mix until well coated.

3. Smoke Low & Slow

Place drumsticks directly on the smoker grates or a wire rack. Smoke at 250°F for 90–120 minutes, until internal temp reaches 175–185°F.

4. Glaze (Optional)

If using BBQ sauce or glaze, brush onto the drumsticks during the last 10–15 minutes of smoking.

5. Rest & Serve

Remove from smoker and let rest 5–10 minutes. Serve warm with dipping sauce, sides, or over salad.

🧊 Leftovers & Storage

Store in an airtight container in the fridge for 3–4 days.
Reheat in oven or air fryer at 375°F until warmed through and skin crisps.
Freeze cooked drumsticks for up to 2 months. Thaw in fridge before reheating.

💬 Final Thoughts

These smoked chicken drumsticks are everything you want—easy, smoky, juicy, and packed with bold flavor. Whether you’re feeding a crowd or meal prepping for the week, this is a recipe that delivers every time. Let me know how yours turned out—and what kind of wood you used!