These smoked chicken legs are crispy on the outside, juicy on the inside, and packed with bold flavor from a quick homemade dry rub. They’re kid-approved, low-fuss, and absolutely crave-worthy. Especially when the smoke rolls in and the skin starts to sizzle.

There’s something deeply satisfying about meat kissed by fire and smoke.

Chicken is my go-to when I’m out of venison. It’s easy to raise, easy to find, and endlessly versatile. And while I love a whole bird (Amish-style chicken and noodles is a staple around here), nothing beats a drumstick when you want smoky flavor and crisp skin without a ton of prep.

So fire up the Traeger, get those legs rubbed down, and let the smoke do its thing.

The Dry Rub

Sure, you could use a store-bought rub, but mixing your own means full control over the flavor. My version is sweet, smoky, and just a little spicy. The brown sugar helps caramelize the skin, while garlic, paprika, and chili powder add depth.

Ingredients:

• Brown sugar
• Garlic powder
• Onion powder
• Chili powder
• Paprika (smoked, if you’ve got it)
• Salt + pepper
• Optional: chicken seasoning blend for an extra kick

You can tweak the blend however you like. Make it spicier, saltier, smokier. Make it yours.

How Long to Smoke Chicken Legs

At 225°F, these drumsticks will take about 90 minutes to reach 165°F internally. Use a thermometer in the thickest part (but not touching bone) for accuracy.

But here’s the secret: don’t stop at 165°F. Crank the heat to 450°F for the last 10–15 minutes and turn the legs until the skin crisps beautifully and the internal temp hits about 170°F.

The result? Crispy skin. Tender meat. Absolute flavor bomb.

The Key to Crispy Skin

Low and slow for tenderness. High heat to finish.

Once the internal temp hits 165°F, turn up the heat to 450°F and sear the legs directly on the smoker grates. Turn every couple minutes until the skin looks golden and crackly.

Bonus tip: Pat the legs dry before rubbing, and let them sit at room temp while the smoker heats up.

Best Wood for Smoked Chicken Legs

My go-to is a mix of hickory and applewood. It’s what I usually have on hand for venison. But any fruit wood works beautifully with chicken:

• Hickory (if you like a bolder smoke)
• Applewood
• Cherry
• Maple
• Pecan

Tips for Next-Level Flavor

• Pat the legs dry before adding rub
• Let them sit out while the smoker heats up
• Use a meat thermometer! Don’t guess
• Let them rest for 5-10 minutes before serving so the juices redistribute
• Want more flavor? Brush with your favorite BBQ sauce during the high-heat crisping

How to Smoke Chicken Legs (Step-by-Step)

This recipe is simple and forgiving and the end result is pure smoky magic. You’ll find full measurements and a printable recipe card below, but here’s the flow:

Step 1: Prep the Chicken + Dry Rub

Pull the drumsticks out of the fridge and let them sit for 10–15 minutes while you mix up your dry rub.

In a small bowl, combine:

• Brown sugar
• Garlic powder
• Onion powder
• Chili powder
• Paprika (smoked, if possible)
• Salt + black pepper
• Optional: a pinch of chicken seasoning blend

Pat the chicken legs dry with paper towels. This helps the rub stick and ensures a crispier skin later. Coat each drumstick generously with the dry rub, gently pressing it into the skin. Let the seasoned legs rest at room temperature while the smoker preheats.

Step 2: Preheat the Smoker

Turn on your Traeger or pellet grill and set it to 225°F. Let the smoker come to temp with the lid closed while the chicken rests nearby, soaking in all that flavor.

Step 3: Smoke the Chicken

Place the drumsticks directly on the smoker grates.

Close the lid and let them cook for about 90 minutes at 225°F, or until the thickest part of the largest drumstick reaches 165°F.

Use a meat thermometer for accuracy, don’t guess.

Step 4: Sear for Crispy Skin

Once the chicken hits 165°F, crank the smoker to 450°F.

Leave the legs on the grates as the heat climbs. Once it reaches temp, begin turning the drumsticks every 2–3 minutes until the skin crisps and the internal temperature reaches 170°F.

This last blast of heat is what gives you that golden, crackly skin.

Step 5. Rest + Serve

Remove the drumsticks from the grill and let them rest for at least 5 minutes.
This lets the juices redistribute for perfectly tender, flavorful meat.

Serve hot and prepare for everyone to ask for seconds.

What to Serve With Smoked Chicken Legs

• Baked fries or roasted sweet potatoes
• Southern-style green beans
• Brown butter sautéed veggies
• Simple Salad with raspberry vinaigrette

Storing + Reheating Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days.

To reheat and keep the skin crisp:

• Pop them back on the smoker or in a hot (450°F) oven for 10–15 minutes
• Flip halfway to prevent over-drying