Smoked chicken legs are everything you want from summer cooking... juicy dark meat, crisp skin, and rich smoky flavor in every bite. They’re simple to prep, loaded with bold seasoning, and finish with that perfect sizzle from a high-heat blast on the smoker.

There’s always a pack of drumsticks in my freezer. They’re affordable, versatile, and they soak up smoke like they were made for it. When venison’s running low or I need something quick that still feels like a meal, smoked chicken legs are my fallback plan, and honestly, one of my favorites.

This recipe is simple, reliable, and family-approved. No brining, no marinade, no complicated prep. Just a quick homemade rub, low-and-slow smoke, and a final blast of heat that crisps the skin and caramelizes the seasoning. It’s the kind of meal that fills the table without breaking the budget or your back.

Why This Recipe Works

Crispy skin & juicy meat with no deep frying.

Smoked low and slow, then finished hot for texture.

Homemade dry rub with brown sugar, paprika, and chili.

No brining or babysitting... just season, smoke, and sear.

Beginner-friendly and perfect for feeding a crowd.

Ingredients

For the chicken:

• 8–10 chicken drumsticks
• Olive oil or neutral oil

For the Dry Rub:

• ¼ cup dark brown sugar
• 1 tablespoon garlic powder
• 1 ½ teaspoon onion powder
• 1 teaspoon chili powder
• 1 ½ teaspoon smoked paprika
• 2 teaspoon kosher salt
• ½ teaspoon black pepper
• Optional: pinch of your favorite poultry seasoning

Tools I Actually Use

• Smoker: Traeger Pellet Grill
• Thermometer: AMMZO Meat Thermometer

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.

Best Wood for Smoking Chicken

I use a blend of hickory and applewood, but you can swap in whatever fruit wood you have on hand. Chicken takes on smoke beautifully without needing a heavy hand.

• Hickory for bold and classic.
• Applewood for sweet and mild.
• Cherry for deep color and subtle flavor.
• Maple for a warm, sweet finish.
• Pecan for nutty and aromatic.

How to Make Smoked Chicken Legs

Prep the Chicken: Pat the drumsticks dry with paper towels. If desired, rub them lightly with oil to help the seasoning stick.

Coat all sides evenly with your dry rub, pressing it in so it adheres. Let the seasoned legs sit at room temperature while your smoker preheats. Fifteen to 20 minutes is plenty.

Preheat the Smoker: Set your smoker or pellet grill to 225°F. Close the lid and let it come up to temperature.

Smoke the Drumsticks: Place the drumsticks directly on the smoker grates. Close the lid and smoke at 225°F for about 90 minutes, or until the internal temperature reaches 165°F in the thickest part of the leg (avoid the bone when checking temp).

Crisp the Skin: Once they hit 165°F, crank the heat to 450°F. Leave the legs on the grates. When the smoker reaches temp, begin turning the drumsticks every 2 to 3 minutes until the skin is golden and crisp and the internal temp hits 170°F to 175°F.

Rest and Serve: Pull the chicken from the smoker and let it rest for at least 5 minutes before serving. This keeps the juices where they belong... inside the meat.

Tips for Success

• Smoked sweet corn or grilled zucchini
• Southern-style green beans or roasted carrots
• Baked fries or garlic smashed potatoes
• Simple cucumber salad or tangy slaw
• Skillet cornbread or a slice of rustic sourdough

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.

To reheat without losing crisp:

• Preheat oven or smoker to 425–450°F.
• Heat drumsticks for 10–15 minutes, flipping halfway.
• Avoid microwaving... the skin will go soggy.