When it comes to poultry, there’s a world beyond the ordinary that awaits the adventurous palate. Enter smoked chicken legs—the epitome of bold flavor, tender juiciness, and that irresistible smoky allure. If you happen to own a smoker, you can bring your barbecue game to new heights, with a low-and-slow approach to incredible meat. This recipe is simple, delicious, and sure to be the star of any potluck (if you feel like sharing). And you can swap out the finishing glaze to create unlimited possibilities, meaning these will never get old.

five smoked chicken legs on a white plate

Why You Should Try These Delicious Smoked Chicken Legs

Smoking adds a deep, rich flavor that you won’t get from grilling alone. Feel free to experiment with different pellets to bring out different flavors!
Chicken legs are cheap, flavorful, and full of protein. And they reheat very well if you want to make enough for the whole week.
These legs are marinated, and then finished with a sweet and sticky barbecue sauce glaze, ensuring your chicken is seasoned every step of the way.
Only 6 WW points according to the WW app.

Ingredients

5-6 chicken drumsticks
2 tablespoons neutral oil (canola or vegetable oil work well)
2 teaspoons brown sugar
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon garlic powder
Wood chips or pellets
Optional: 1 teaspoon cayenne pepper
Optional: BBQ sauce for brushing

How to Make These Juicy Smoked Chicken Legs (Step by Step)

Step 1: Prep the Chicken Legs

Pat the chicken legs dry with paper towels. This helps create crispy skin during smoking.
Remove excess skin and trim any loose bits for even cooking.
Place the chicken legs in a large bowl.

Step 2: Create the Flavor Rub

In a small bowl, mix the neutral oil, paprika, garlic powder, onion powder, brown sugar, salt, and pepper until they form a paste. Add in a bit of cayenne pepper if you like your chicken spicy.
Rub the mixture generously over each chicken leg, ensuring they are well coated. For an extra burst of flavor, gently lift the skin and apply some rub underneath.

Step 3: Marinate and Chill

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight. This allows the flavors to penetrate the meat thoroughly.

Step 4: Prepare the Smoker

If your smoker has a water pan, fill it to the appropriate line now. This will help maintain a more even temperature. Fill the hopper with pellets (cherry or hickory work well), then set the temperature to 225° close it, and leave it for 15 minutes to come up to temperature.

Step 5: Smoke the Chicken Legs:

Place the marinated chicken legs onto the smoker grates, leaving space between each leg for even smoking.
Close the smoker’s lid or door and let the legs smoke for approximately 2-2.5 hours, flipping them every 30-45 minutes. The exact time may vary based on your smoker and the size of the legs.

Step 6 (Optional): Apply Barbecue Sauce

After 90 minutes, apply a layer of your favorite barbecue sauce to the legs with a brush. Repeat every 30 minutes until the legs are done.

Step 7: Check for Doneness

To ensure the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of a leg without touching the bone. The internal temperature should reach 165°F (74°C).

Step 8: Serve and Enjoy

Once done, remove the smoked chicken legs from the smoker and let them rest for a few minutes before serving.

Variations and Substitutions

Watching carbs and/or sugar? Finish your legs with sugar-free barbecue sauce to add a sticky glaze without the sugar.
If you like Buffalo Wings, you can also finish the legs with a blend of melted butter and your favorite hot sauce.

Tips and Tricks

Flavor Layering: Apply the rub both under and over the skin for maximum flavor penetration. If you’re planning on finishing them with a salty sauce, ease back on the seasoning a bit.
Pellet Variety: Experiment with different pellet types for unique smoky flavors.
Patience Pays Off: Smoking takes time, so relax and enjoy the process. Don’t be tempted to crank up the temperature too fast or you may get dry chicken!
Crispier Skin: For extra crispy skin, crank the temperature up to 400 for the last 5-10 minutes, making sure to rotate the legs occasionally.
Safety First: Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Fresh is Best: Serve the smoked chicken legs immediately after resting for the best experience.

Smoked Chicken Legs That Anyone Can Make

Why You Should Try These Delicious Smoked Chicken Legs

Ingredients