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–+ servings
Rubbed and smoked chicken legs piled on a platter lined with parchment paper.

Smoked Chicken Legs

Drumsticks coated in a sweet and tangy dry rub, then smoked to perfection and finished under the broiler for the crispiest chicken skins possible.
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Yield:6 servings

Equipment

  • smoker filled with pellets
  • small mixing bowl
  • small whisk or spoon
  • Cutting board
  • Paper towels
  • Basting Brush or clean paper towels
  • Tongs
  • internal meat thermometer
  • large baking sheet
  • Broiler

Ingredients

For the Dry Rub

For the Chicken Legs

  • 12 medium bone-in, skin-on chicken drumsticks approximately 4 ½ to 5 pounds
  • 2 tablespoons olive oil or other neutral-flavored oil

Instructions

  • Preheat smoker to 275° Fahrenheit.
  • Add 1 tablespoon brown sugar, 2 teaspoons garlic powder, 2 teaspoons salt, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon freshly cracked black pepper, and ½ teaspoon chili powder to small bowl. Stir until spices are well-blended. Set bowl aside.
    Dry rub spices in a small white bowl.
  • Place 12 medium bone-in, skin-on chicken drumsticks on cutting board. Pat each drumstick completely dry on all sides with paper towels.
    Chicken drumsticks on a cutting board. A woman's hand blots the chicken legs with a paper towel.
  • Use basting brush (or clean paper towel) to brush olive oil on all sides of each drumstick, covering each drumstick completely. Return drumsticks to cutting board.
    Chicken legs drizzled with olive oil on a plastic cutting board.
  • Sprinkle spice mixture over drumsticks, coating all sides of each drumstick fully. Gently massage spice mixture into skin of drumsticks with hands, being careful not to tear skins. Mix together additional spice rub as needed depending on size of chicken legs.
    Dry rubbed chicken legs on a cutting board.
  • When all drumsticks have been seasoned fully, transfer drumsticks to preheated smoker. Place chicken legs directly onto smoker grate and close lid.
    Seasoned chicken legs on a smoker grate.
  • Smoke chicken legs 1 hour 15 minutes, then begin checking internal temperature of chicken legs. Continue smoking drumsticks until internal temperature reaches 165° Fahrenheit according to internal meat thermometer.
  • When chicken reaches desired internal temperature, preheat broiler to low. Position oven rack so that baking sheet sits approximately 10 inches beneath broiler.
  • Carefully transfer chicken legs to large baking sheet, making sure to place chicken legs in one even layer without stacking or overlapping. Note: for even crispier skins, fit baking sheet with wire rack first, then place drumsticks on wire rack.
    Smoked chicken legs on a baking sheet.
  • Place baking sheet beneath preheated broiler. Broil drumsticks 4 to 5 minutes or until skins have crisped, then carefully remove baking sheet from oven and set aside.
  • Allow chicken to rest until internal temperature reaches 170° Fahrenheit, no more than 10 minutes. Serve chicken legs warm with desired sides.

Notes

  • Cook times will vary depending on the size and thickness of the drumsticks you use. I highly recommend relying on internal temperature rather than cook times to ensure the chicken legs aren't under- or over-cooked.
  • Make it Keto: Use Brown Swerve instead of brown sugar.
  • Make it Paleo: Replace the brown sugar with coconut sugar.
  • Make it Whole30: Omit the sweetener entirely.

Nutrition

Serving Size: 1serving | Calories: 459cal | Protein: 45g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 233mg | Sodium: 1043mg | Potassium: 606mg | Total Carbs: 4g | Fiber: 1g | Sugar: 2g | Net Carbs: 3g | Vitamin A: 496IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 2mg
Recipe By:Priscilla Lawrence