Sweet Smoky Chicken Legs Food
SMOKED CHICKEN DRUMSTICKS
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
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
SWEET SMOKY CHICKEN LEGS
When we crave the taste of barbecued chicken in the middle of winter, this oven-baked version hits the spot! You'll love the short list of ingredients.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place onions in greased 13x9-in. baking dish; arrange chicken in a single layer over onions. Combine the remaining ingredients and pour over all, completely coating chicken. , Bake, uncovered, at 350° for 1 hour or until a thermometer reads 170°, basting several times.
Nutrition Facts : Calories 346 calories, Fat 12g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 777mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 1g fiber), Protein 30g protein.
SWEET SMOKY CHICKEN LEGS
From TOH tailgate cookbook. Sent in by Jane MacKinnis. Just layer ingredients in 1 dish and you'll have an appetizer finished in about one hour!
Provided by mydesigirl
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place onions in a greased 9x13-inch baking dish.
- Arrange chicken in a single layer over onions.
- Sprinkle with salt.
- Combine remaining ingredients and pour over all, completely covering chicken.
- Bake uncovered for 1 hour or until juices run clear, basting several times.
Nutrition Facts : Calories 534.4, Fat 27.8, SaturatedFat 7.8, Cholesterol 188.4, Sodium 461.8, Carbohydrate 27.1, Fiber 0.7, Sugar 22.2, Protein 42.1
HONEY-SMOKED CHICKEN WITH SWEET CHILE SAUCE
The flavor combination of sweet and smoky is hard to beat. the chicken pieces are rubbed with a buttery honey mixture, then smoked slowly to succulent, juicy taste and texture. But as good as the smoked chicken is on its own, a rich, syrupy, sweet sauce to baste on at the end finishes it off in delicious style.
Provided by Pamela Steed Hill
Categories Chicken
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Warm the butter gently in a small pan until melted. Remove from the heat and add the honey and lemon juice, stirring well until completely combined. Season with salt and pepper.
- Loosen the skin all over the chicken pieces and rub most of the honey mixture beneath it. Rub the remainder on the outside. Place on a large plate and cover with foil. Refrigerate 2-4 hours. Let stand at room temperature 30 minutes before smoking.
- Heat a small saucepan over medium heat and add the olive oil. Add the garlic and sauté 1 minute. Add the vinegar, sugar, sambal oelek, and ketchup and season with salt and pepper. Stir well to dissolve the sugar.
- Bring to a simmer and cook 3 minutes. Reduce the heat to low and whisk in the cornstarch. Cook slowly until slightly thickened and syrupy, 7-8 minutes. Transfer to a bowl and set aside until ready to use.
- Prepare a smoker or light a grill for off-heat cooking at medium-high heat, about 375° F. (If you're using a charcoal grill, it's okay for the temperature to fluctuate between 375° and 350° F as the coals cool.).
- When the smoker/grill is ready, smoke the chicken, turning every 15-20 minutes during the first hour, then every 20 minutes, for about 1-1/4 hours total.
- Baste the chicken with the chile sauce a few times during the last 10 minutes of smoking. Transfer to a platter and let rest 5 minutes.
- Serve hot, passing any remaining sauce at the table.
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