Get ready to elevate your backyard barbecue game with these mouthwatering Hickory Smoked BBQ Chicken Drumsticks! Imagine biting into juicy, tender chicken infused with the rich, smoky flavor of hickory wood, all slathered in a tangy BBQ sauce that caramelizes to perfection. Whether you're hosting a summer gathering or just craving some comfort food, this recipe promises to impress your family and friends. With just a few simple ingredients and a little patience, you can create a dish that will have everyone asking for seconds. So fire up that grill and prepare for a culinary adventure that will tantalize your taste buds!
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 chicken drumsticks
- 1/2 cup BBQ sauce
- 1 tablespoon hickory smoke seasoning
- Salt and pepper to taste
- Wood chips for smoking
Instructions
- Prepare the chicken by patting the drumsticks dry with paper towels to ensure proper seasoning adherence and even cooking.
- In a small bowl, mix hickory smoke seasoning, salt, and pepper to create a dry rub. Thoroughly coat each drumstick with the seasoning mixture, ensuring even coverage on all sides.
- Prepare your smoker or grill for indirect heat, aiming for a consistent temperature of 225-250°F. If using a grill, set up a two-zone fire with coals or burners on one side.
- Soak hickory wood chips in water for 30 minutes before placing them on the hot coals or in a smoker box to generate a steady smoke.
- Place the seasoned drumsticks on the cooler side of the grill or in the smoker, away from direct heat. Close the lid to maintain a consistent smoking environment.
- Smoke the chicken for approximately 75-90 minutes, maintaining a steady temperature. Use a meat thermometer to check internal temperature, which should reach 165°F at the thickest part of the drumstick.
- During the last 15 minutes of cooking, brush the drumsticks generously with BBQ sauce, allowing it to caramelize and create a sticky, flavorful exterior.
- Remove drumsticks from the smoker and let rest for 5-10 minutes to allow juices to redistribute, ensuring moist and tender meat.
- Serve hot, with additional BBQ sauce on the side if desired. Garnish with fresh herbs like parsley or chives for added visual appeal.
Tips
- Pat Dry for Perfection: Always start by patting your chicken drumsticks dry with paper towels. This helps the seasoning stick better and promotes even cooking.
- Create a Flavorful Rub: Mix your hickory smoke seasoning with salt and pepper to create a dry rub that enhances the flavor of the chicken. Don't be shy—make sure to coat every inch of the drumsticks!
- Maintain the Right Temperature: When smoking, aim for a consistent temperature between 225-250°F. This low and slow method ensures that the chicken cooks evenly and absorbs the smoky flavor.
- Soak Your Wood Chips: Soak hickory wood chips in water for at least 30 minutes before use. This prevents them from burning too quickly and helps produce a steady stream of smoke.
- Indirect Heat is Key: Place the seasoned drumsticks on the cooler side of the grill or in the smoker, away from direct heat. This allows for slow cooking and prevents burning.
- Use a Meat Thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer. The internal temperature should reach 165°F at the thickest part of the drumstick.
- Brush on the BBQ Sauce: For that sticky, caramelized finish, brush the drumsticks with BBQ sauce during the last 15 minutes of cooking. This adds an extra layer of flavor!
- Let it Rest: After removing the drumsticks from the heat, let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring each bite is moist and flavorful.
- Garnish for Appeal: Serve your drumsticks hot and consider garnishing with fresh herbs like parsley or chives for a pop of color and added freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 35g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 150mg
