These tender and flavorful drumsticks are not only a favorite for backyard barbecues but also a staple in Southern-style cuisine.
Ingredients
Scale:
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional for heat)
4-6 chicken legs (drumsticks), preferably with skin on
Wood chips for smoking (hickory, apple, or cherry recommended)
Instructions
In a mixing bowl, combine olive oil, apple cider vinegar, soy sauce, minced garlic, smoked paprika, brown sugar, onion powder, black pepper, salt, and cayenne pepper. Whisk together until well mixed.
Place the chicken legs in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Preheat your smoker to 225°F (107°C). If using a charcoal grill, set it up for indirect grilling. Soak your wood chips in water for about 30 minutes, then drain them and add them to the smoker or grill.
Remove the chicken legs from the marinade and shake off any excess. Place the drumsticks on the smoker rack or grill grates, ensuring there’s enough space between them for smoke to circulate. Close the lid and smoke the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
For crispy skin, increase the smoker temperature to 350°F (177°C) for the last 10-15 minutes of cooking or transfer to a hot grill for a quick sear.
Once done, remove the chicken legs from the heat and let them rest for 5-10 minutes before serving.
