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Smoked Chicken Legs
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.
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 12 servings
Calories: 135 kcal
Course:
Main Course , Appetizer
Cuisine:
American
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.
- Clean up the drumsticks of excess fat. Pat dry lightly with paper towels.
- 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.
Cup of Yum
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 Information
Serving
1drumstick
Calories
135kcal
(7%)
Carbohydrates
3g
(1%)
Protein
14g
(28%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
70mg
(23%)
Sodium
472mg
(20%)
Potassium
205mg
(6%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
256IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 135
% Daily Value*
| Serving | 1drumstick | |
| Calories | 135kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 70mg | 23% |
| Sodium | 472mg | 20% |
| Potassium | 205mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.