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Crispy Smoked Chipotle BBQ Chicken Drumsticks

crispy smoked chipotle bbq chicken drumsticks - featured image
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These crispy smoked chipotle BBQ chicken drumsticks offer a perfect balance of smoky depth, crispy skin, and a spicy chipotle kick, making them ideal for Memorial Day cookouts.

Ingredients

Scale
  • 8 chicken drumsticks, skin-on and bone-in
  • 1 tablespoon chipotle powder
  • 1 tablespoon smoked paprika (or regular paprika)
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup BBQ sauce (smoky variety, e.g., Stubbs Smokey Mesquite)
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon lime juice
  • 2 tablespoons honey or maple syrup

Instructions

  1. Pat the drumsticks dry with paper towels to help the skin get crispy. Drizzle about 1 tablespoon of olive oil over the chicken and rub it in evenly. (Approx. 5 minutes)
  2. In a small bowl, combine chipotle powder, smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Mix well until fully combined. (Approx. 3 minutes)
  3. Generously coat each drumstick with the dry rub, making sure to get under the skin where possible. Let the drumsticks rest for 30 minutes at room temperature or refrigerate covered for up to 4 hours for deeper flavor.
  4. Preheat smoker to 275°F (135°C). Place drumsticks on the smoker grate, spacing them out. Smoke for about 45-50 minutes, turning halfway through. Internal temperature should reach 160°F (71°C). If no smoker, use grill with indirect heat and soaked wood chips or oven method.
  5. While smoking, whisk together BBQ sauce, chopped chipotle peppers, lime juice, and honey or maple syrup to make the glaze.
  6. Brush the glaze generously over the drumsticks, then increase smoker or grill temperature to 350°F (175°C) or transfer drumsticks to a preheated oven at 375°F (190°C) on a wire rack over a baking sheet. Roast for 10-15 minutes until glaze caramelizes and skin crisps. Final internal temp should be 165°F (74°C). (Approx. 15 minutes)
  7. Let the drumsticks rest for 5 minutes after cooking before serving.

Notes

Pat chicken dry before applying oil and rub for crispy skin. Smoke low and slow at 275°F. Apply glaze only in the last 10-15 minutes to avoid burning. If using oven only, add liquid smoke to rub and bake at 300°F for 45 minutes before glazing and crisping. Let drumsticks rest 5 minutes before serving. Store leftovers in airtight container in fridge up to 3 days; reheat in oven to maintain crispiness.

Nutrition

Keywords: BBQ chicken, smoked chicken, chipotle chicken, grilled drumsticks, Memorial Day recipe, smoky chicken, crispy chicken skin

Find it online: https://elaraeats.com/crispy-smoked-chipotle-bbq-chicken-drumsticks-recipe-5-easy-steps-for-memorial-day/