Sophie Bennett
Chicken drumsticks are a great option for a quick, delicious, and affordable meal. They are one of the simplest meats to cook and can be seasoned in a variety of ways. Smoking chicken drumsticks on a pellet smoker is a straightforward process that can deliver juicy, flavorful results. The key to achieving crispy skin and tender meat lies in the preparation, temperature control, and finishing techniques. By following specific steps, you can create a mouthwatering dish that will be a hit with your family and friends.
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What You'll Learn
Preheat the smoker to 275°F
Preheating your smoker is an important step in the process of smoking chicken drumsticks. By preheating to the right temperature, you ensure that your chicken cooks evenly and efficiently, resulting in juicy and flavorful meat with crispy skin.
To achieve this, set your pellet smoker to 275°F. This temperature strikes a balance between cooking the chicken thoroughly and maintaining a suitable environment for smoking. It is important to allow your smoker sufficient time to reach this temperature fully. Depending on your smoker's model and settings, this process can take some time, so be sure to factor this into your overall cooking timeline.
While your smoker is preheating, you can prepare your chicken drumsticks. Remove them from the fridge and let them come to room temperature. This step is crucial, as it helps the chicken cook more evenly once placed in the smoker. You can also use this time to season your drumsticks. A generous amount of seasoning can enhance the flavor of your chicken.
Once your smoker reaches 275°F and your chicken has reached room temperature, you are ready to proceed with the next steps of placing the drumsticks in the smoker and following the cooking instructions. Remember, preheating your smoker properly sets the foundation for delicious, evenly cooked chicken drumsticks.
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Pat drumsticks dry and coat with oil
To prepare your chicken drumsticks for smoking, start by patting them dry. Removing the moisture from the surface of the meat will help the oil and seasonings stick to the skin and promote even cooking. Use a paper towel or clean cloth to gently blot the drumsticks until they are completely dry.
Once the drumsticks are dry, it's time to coat them with oil. You can use a variety of oils for this step, such as olive oil, but the key is to use an oil with a high smoke point. Drizzle or brush the oil onto the drumsticks, ensuring that all surfaces are evenly coated. This step helps to prevent the chicken skin from becoming rubbery or leathery and also enhances the flavour of the drumsticks by allowing the seasonings to adhere better.
When it comes to seasoning, you have a lot of flexibility. You can use a simple blend of salt and pepper or get creative with spices like paprika, chilli powder, or garlic powder. Feel free to experiment with different combinations to find your perfect flavour profile. It is recommended to be generous with the seasoning, as this will add flavour and create a delicious crust on the chicken skin.
After patting the drumsticks dry and coating them with oil and seasonings, it's important to let them rest. Place the prepared drumsticks on a wire rack or a baking sheet and leave them uncovered in the refrigerator for at least two hours or even overnight. This drying process helps to dehydrate the skin slightly, which will ultimately result in a crispier texture when smoked.
By following these steps of patting the chicken drumsticks dry, coating them with oil, seasoning generously, and allowing them to dry in the refrigerator, you are setting yourself up for success in achieving juicy, flavourful meat with a crispy skin that is sure to impress.
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Seasoning
There are many different seasoning options available for chicken drumsticks. A basic seasoning mixture includes olive oil, paprika, salt, and black pepper. You can also add brown sugar for a sweet flavour profile. For a more complex flavour, try a signature sweet and smoky rub, which combines brown sugar and smoky chillies to create a mildly spicy, well-rounded profile. If you're feeling adventurous, experiment with a blend of Southwest chillies, herbs, and spices for an earthy, savoury kick.
You can also purchase pre-made seasoning blends or rubs, such as the Signature Sweet Rub from Patio Provisions, or create your own unique blend. A recommended recipe for a sweet rub includes a combination of eight amazing ingredients, including brown sugar and smoked paprika.
In addition to the type of seasoning, the amount used can also be adjusted to your preference. Some recipes suggest a generous amount of seasoning, while others may call for a more subtle approach.
After seasoning, it is important to let the drumsticks sit for a while to allow the flavours to penetrate the meat. This can be done by placing the drumsticks in the refrigerator, uncovered, for at least two hours or even overnight. This step also helps to dry out the skin, which can improve crispiness during cooking.
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Smoke for 80-90 minutes
Once the chicken drumsticks have been prepared and seasoned, they should be smoked for 80-90 minutes. The smoker should be preheated to 275°F. The drumsticks should be placed in the smoker and left undisturbed for the duration of the cooking time.
After an hour, the internal temperature of the drumsticks should be checked. The target temperature is 165°F or slightly higher. If the internal temperature has reached 165°F, the drumsticks can be glazed with BBQ sauce.
If the drumsticks are not yet at the target temperature after an hour, they should be left to smoke for the remaining time. Once the target temperature has been reached, the drumsticks can be glazed and prepared for crisping.
It is important to note that the cooking time may vary depending on the size of the drumsticks and the specific smoker being used. Therefore, it is always a good idea to check the internal temperature of the meat to ensure it has reached the safe minimum temperature of 165°F.
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Glaze with BBQ sauce
Smoking chicken drumsticks on a pellet smoker is a great way to get a delicious, juicy, and flavoursome meal. It is a simple process that can be easily customised and is incredibly affordable.
Glazing your chicken drumsticks with BBQ sauce is an optional step, but if you want to do it, it is recommended to do so when the chicken reaches an internal temperature of 165°F. This is because the dark meat of chicken thighs and drumsticks ends up being more tender and crispier when cooked to a higher temperature of 175-190°F. The BBQ sauce will tighten and caramelise in the final 10 degrees of cooking, creating a nice glaze.
If your BBQ sauce is too thick, you can add a splash of apple cider vinegar or apple juice to thin it out. This will ensure that your sauce is spreadable and not a thick, gloopy mess.
Once you have glazed the chicken, cook it for another 15-20 minutes, or until it reaches an internal temperature of 180-185°F.
You can also make a honey glaze by collecting the juices from the chicken as it cooks and whisking them together with honey, vinegar, and BBQ rub. Lightly brush or drizzle this glaze onto the drumsticks before serving.
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Frequently asked questions
Preheat your smoker to 275°F. This temperature will prevent the chicken skin from becoming leathery.
Smoke the chicken drumsticks for 1 hour at 180°F, then increase the temperature to 450°F and cook until the internal temperature reaches 175°F.
Brush the BBQ sauce onto the chicken drumsticks when the internal temperature reaches 165°F. The final 10 degrees will allow the sauce to tighten and caramelize.
To prevent rubbery chicken skin, brine the chicken for 24 hours before cooking and dry the chicken thoroughly before adding the rub and cooking.
