This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

A must-have for any cookout or barbecue, these delicious smoked chicken legs are juicy, tender, and packed with flavor. The drumsticks are smothered in a simple dry rub then smoked to perfection and finished off in the oven for the crispiest chicken skin possible. This method is so easy and foolproof, it’s great recipe for anyone new to grilling or smoking.

Dry rubbed and smoked chicken legs on a platter lined with parchment paper and green herbs to garnish.

🍗 What Makes This Recipe So Good

Smoking chicken legs will give you the most flavorful and juicy chicken! Seasoned with spices, then cooked low and slow, the smoked flavor isn’t overwhelming, it’s simply just perfect. Quickly finished in the oven to crisp up the skin.
It’s seriously super easy to make! And very affordable. Chicken drumsticks are not very expensive for how delicious they are. And the simple, but very tasty dry rub is full of delicious spices you most likely already have in your pantry, including smoked paprika, garlic and onion powders.
They’re perfect for any summer cookouts and barbecues! You can fit a lot of drumsticks on your smoker, and I guarantee you that everyone will absolutely love them! Smoking chicken legs is very straight forward, and you don’t have to worry about a cooking stall at all, they’ll be ready before the 2 hour mark.

👩🏼‍🍳 Chef’s Tips

The cooking time when smoking chicken legs can greatly vary by different factors. First the size of the drumsticks, you can find tiny ones, regular medium and huge too. Then your smoker; every smoker is different, and the smoking process can be quicker or slower depending on the model. Finally the weather; the outside temperature, wind can sometimes alter the smoker set temperature and slow down the cooking process. Therefore, while a good rule of thumb is between 1 1/2 to 2 hours of smoking at 275℉, the only way to be sure the chicken is well cooked, is by using an meat thermometer. While chicken is safe once 165℉ is reached, drumsticks are fattier than breasts and are very forgiving, and won’t easily dry out. So if the temperature goes into the 170’s, it’s totally fine, even better in my opinion, as you don’t want to bite into an undercooked chicken drumstick.
While technically you don’t need to finish them in the oven, I highly recommend broiling them quickly for a few minutes after the smoking process. It’ll really crisp up that skin to perfection. If you prefer, you can also quickly sear them on your grill set at a high temperature.
We’re keeping this recipe simple, using only a dry rub, but if you wanted to finish your chicken legs with some barbecue sauce, go for it. Just add the sauce after they’re already cooked.
The rest time is non-negotiable for this recipe! The smoked chicken legs will only need 5 to 10 minutes, but it’s crucial to let all those juices lock in, to ensure they’re super moist and juicy.