BBQ Chicken Drumsticks

Name: BBQ Hähnchenkeulen
Total time: 2 h
Ingredients: 30 g Brauner Zucker; 20 g Geräuchertes Paprikapulver; 15 g Speisesalz; 8 g Schwarzer Pfeffer, gemahlen; 8 g Knoblauchpulver; 8 g Zwiebelpulver; 3 g Cayennepfeffer

SmokingPoultryHot SmokingEasy2.5-3.5 hrs82-85 °C110-130 °CHickory + Cherry

Juicy chicken drumsticks with a classic American BBQ rub that forms a wonderful crust during smoking. A homemade BBQ glaze is applied in the final phase to achieve a shiny, caramelized finish. This recipe is an absolute crowd-pleaser for any barbecue party.

Ingredients(for 1 kg)

Brown sugar30 g

Smoked paprika powder20 g

Table salt15 g

Black pepper, ground8 g

Garlic powder8 g

Onion powder8 g

Cayenne pepper3 g

Instructions

Preparation & Rubbing

15 minutes + 2-12 hours resting time

Wash chicken drumsticks and pat very thoroughly dry. Mix all rub ingredients. Apply the rub evenly and generously to all sides of the drumsticks and massage in well. Let rest covered in the refrigerator.

Preheating & Preparation

30 minutes

Preheat smoker to 110-130 °C. Add hickory and cherry wood chunks. Remove chicken drumsticks from refrigerator and let acclimatize for 30 minutes. If needed, gently warm BBQ glaze in a small pot.

Smoking

2-3 hours

Place chicken drumsticks on the grate and smoke evenly at 110-130 °C. Keep lid closed as much as possible. Turn once after 1 hour. Monitor core temperature regularly. Target: 75-78 °C core temperature before glazing.

Glazing & Finish

20 minutes

At a core temperature of 75-78 °C, apply the BBQ glaze in two layers 10 minutes apart. Smoke until core temperature reaches 82-85 °C and the glaze is caramelized. Let rest briefly and serve.

Pro Tip

Apply the BBQ glaze in two thin layers and let each layer dry for 10 minutes. This creates a particularly beautiful, sticky crust without burning.

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