Kitchen notes · a little help before you start
Smoked Chicken Drumsticks
Smoked Chicken Drumsticks is made with chicken drumsticks, garlic salt, and onion powder.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Original yield
- Serves 6
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Include the drying step
Pat the ingredient dry where the method directs.
Get to know the ingredients
chicken drumsticks
In the method: Pat the drumsticks dry with paper towels.
garlic salt
In the method: In a small bowl, combine olive oil, garlic salt, onion powder, and black pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4.5 pounds chicken drumsticksIngredient note
Source: 2 Tablespoons olive oilIngredient note
Source: 1 teaspoon garlic saltIngredient note
Source: 1 teaspoon onion powderIngredient note
Source: 1/2 teaspoon black pepper
How to make it
0 of 6 steps completeMake room for Smoked Chicken Drumsticks
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Remove from smoker and allow to rest for 5 minutes before serving.
A few questions you might have
What should I prepare first?
Start with this step: Preheat smoker to 300F.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What check should I look for as it cooks?
Close the lid and allow to smoke for about 2.5 hours, until the internal temperature reaches 175 to 185°F in the thickest part, away from the bone.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Bone-in, skin-on chicken drumsticks are ideal for the juiciest results. We’ve used a basic, mild seasoning in this recipe. For a little heat, a pinch of cayenne or smoked paprika is great. At 300°F, drumsticks laid on the grates usually take about 1.5 to 2 hours, while a loaded vertical rack takes a bit longer, closer to 2.5 hours. Pull chicken drumsticks off at 175 to 185°F, not 165°F. The extra few degrees render the connective tissue in dark meat. 165°F is the safe minimum, but drumsticks are better at a little higher of temperature. If you want even crispier skin, crank the smoker to 400°F, or move the drumsticks to a hot grill or a 425°F oven, for the last 5 to 10 minutes until the skin tightens.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: amandascookin.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.