Smoked Chicken Drumsticks Food

EASY SMOKED CHICKEN DRUMSTICKS

Easy Smoked Chicken Drumsticks image

Drumsticks absorb the smoke flavor nicely and also do not dry out, making them one of my favorite cuts to smoke. They also don't need babysitting, so you can throw them on and go about doing other things.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 2h40m

Yield 10

Number Of Ingredients 9

Ingredients

1 tablespoon kosher salt
½ tablespoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
½ teaspoon ground mustard
¼ teaspoon celery seed
4 pounds chicken drumsticks

Steps:

Combine salt, pepper, garlic powder, onion powder, paprika, parsley, mustard, and celery seed in a small bowl. Stir until evenly combined. Lay drumsticks on a clean work surface and rub all sides with the spice mixture.
Preheat an electric smoker to 250 degrees F (120 degrees C).
Lay drumsticks directly on the smoker racks and smoke for 2 1/2 hours.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 0.8 g, Cholesterol 107 mg, Fat 7.1 g, Fiber 0.2 g, Protein 33.6 g, SaturatedFat 1.8 g, Sodium 674 mg, Sugar 0.2 g

SMOKED CHICKEN DRUMSTICKS

Smoked Chicken Drumsticks image

These smoky chicken drumsticks are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the drumsticks air dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 10h10m

Yield 12

Number Of Ingredients 3

Ingredients

12 chicken drumsticks
¼ cup vegetable oil
⅓ cup BBQ rub

Steps:

Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 1.4 g, Cholesterol 61.9 mg, Fat 8.7 g, Fiber 0.1 g, Protein 19.5 g, SaturatedFat 1.8 g, Sodium 1279.7 mg

APPLEWOOD SMOKED CHICKEN

Applewood Smoked Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 2h30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar
1 whole chicken, halved
Applewood chips for smoking, as needed

Steps:

In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.

SMOKED CRISPY CHICKEN DRUMS WITH MAPLE BUTTER HOT SAUCE

Smoked Crispy Chicken Drums with Maple Butter Hot Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 4h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup kosher salt
1/2 cup sugar
2 quarts water
8 chicken drumsticks
1/4 cup vegetable oil
1 tablespoon cornstarch
1/2 stick salted butter
1/4 cup hot sauce
1/4 cup maple syrup

Steps:

Mix together the salt, sugar and water in a large bowl until dissolved. Submerge the chicken in the brine and place in the fridge for 1 to 2 hours.
Remove the chicken from the brine, pat dry with paper towels and brush with 2 tablespoons of the vegetable oil.
Set up a grill with a smoker box filled with wood chips and preheat one side of the grill to high. Once smoking, lower the temperature to medium and place the chicken on the cooler side of the grill. Cover the grill and cook for 1 to 1 1/2 hours, turning each drumstick a few times. Cook until the internal temperature registers 165 degrees F on an instant-read thermometer. Remove the chicken from the grill.
Mix together the cornstarch and remaining 2 tablespoons vegetable oil until dissolved. Brush the exterior of the chicken with the mixture.
Place the chicken back on the hot side of the grill and cook, turning, until the skin is crispy on all sides.
Melt the butter, hot sauce and maple syrup in a small pot over low heat (or in the microwave). Whisk until fully blended, and then pour over the chicken before serving.

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