Smoked Chicken Drumsticks

There’s something magical about the simple smoked chicken drumstick. While many pitmasters overlook these humble cuts in favor of wings or thighs, I think that smoked chicken drumsticks might just be the hidden gem of BBQ. 

Let me share a story that changed my perspective forever. The day before the Super Bowl, I went to the store to grab some snacks and chicken wings for the big game. As you might guess, the wings section was completely cleared out. Standing there, staring at the empty shelf, I spotted some perfectly arranged drumsticks at a fraction of the price. Little did I know this “backup plan” would become one of my guest’s favorite Super Bowl snacks. I would typically choose wings over drums every time, but the humble drumstick is getting more respect nowadays.

The success of my smoked chicken drumsticks comes down to three key elements: the trimming technique, our secret binder, and precise temperature control. Trimming back the skin and using mayonnaise as a binder creates the perfect foundation for smoke penetration and moisture retention. The higher finishing temperature of 190°F might surprise some, but it’s crucial for achieving that perfect bite.

Smoked Chicken Drumsticks Ingredients

• 12 Chicken Drumsticks (about 3-4 lbs total)
• 2 tablespoon Mayonnaise
• 2 tablespoons AngryBBQ Sweet BBQ Rub

Substitutes

• Sweet BBQ Rub: Any quality BBQ rub will work, though I recommend choosing one with a balanced sugar content to prevent burning.
• Mayo alternative: You can use olive oil or mustard, which can work as binders, though they won’t provide the same moisture-locking benefits.

Equipment Needed

• Smoker or Pellet Grill (I used my Camp Chef Woodwind Pro)
• Smoker Pellets (I used Bear Mountain SWEET Blend Pellets
• Sharp kitchen shears
• Meat thermometer (I used my ThermoWorks Thermapen ONE)
• Serving platter

How to Make Perfect Smoked Chicken Drumsticks

Trim the Skin on the Drumsticks

• Using sharp kitchen shears, carefully trim back the skin from the meaty end of each drumstick.
• This allows better smoke penetration and makes it easier to eat.

Apply the Binder and Seasoning For Smoked Chicken Drumsticks

• Pat drumsticks dry with paper towels
• Apply a thin, even coating of mayonnaise to each drumstick
• Generously season with AngryBBQ Sweet BBQ Rub, ensuring even coverage

Smoking Chicken Drumsticks

• Preheat the smoker to 250°F.
• Place drumsticks on smoker grates, leaving space between each piece.
• Smoke for approximately 2 hours.
• Cook until internal temperature reaches 190°F.
• Use a meat thermometer to check the internal temperature in the middle of the largest part of the chicken drumstick.

Recipe Variations

1. BBQ Sauce: Optional add BBQ sauce to the chicken during the last 15 minutes on the smoker.
2. Hot Honey Glaze: Brush with hot honey during the last 15 minutes of cooking.

What to Serve With

• Smoked Mac and Cheese
• Baked Beans
• Twice Baked Potatoes

Frequently Asked Questions

Why smoke at 250°F instead of higher? This temperature allows the smoke flavor to penetrate while slowly rendering the fat, resulting in juicier meat.

Can I make these ahead of time? Yes! They reheat beautifully. Store in an airtight container for up to 3 days and reheat in the oven or smoker until they are warm.

Why use mayonnaise as a binder? The oils and fats in mayonnaise help create a moisture barrier while helping the seasonings stick to the meat.

Storing and Reheating

Store leftover drumsticks in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 300°F oven for 15-20 minutes or until they are warm.

Portion Size

I typically see 1-2 chicken wings if you are using these as an appetizer and 2-3 chicken drumsticks if you are serving these as the main course.