Traeger Smoked Chicken Drumsticks
These Traeger smoked chicken drumsticks are seasoned with a flavorful homemade dry rub, smoked low and slow, then finished at a higher temperature with a delicious BBQ glaze. Juicy, smoky, and easy to make! Grill and oven options are included, too.
Equipment
- Traeger smoker or smoker
Ingredients
- 12 chicken drumsticks
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper optional
- 1/2 cup BBQ sauce
Instructions
- Preheat your Traeger pellet grill to 225°F. If your Traeger has a Super Smoke setting, you can use it during the first part of cooking.
- Pat the chicken drumsticks dry with paper towels. Place them in a large bowl, drizzle with olive oil, and toss to coat.
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, black pepper, brown sugar, dried thyme, chili powder, and cayenne pepper, if using.
- Sprinkle the seasoning mixture over the drumsticks and toss until evenly coated on all sides.
- Arrange the drumsticks directly on the Traeger grill grates, leaving a little space between each one. Close the lid and smoke at 225°F for 30 to 40 minutes.
- Increase the Traeger temperature to 400°F. Continue cooking for approximately 25 to 35 minutes, turning occasionally, until the chicken is nicely browned and cooked through.
- During the last 5 to 10 minutes of cooking, brush the drumsticks with your favorite BBQ sauce. Continue cooking until the sauce is hot and slightly sticky.
- Check the internal temperature with an instant-read thermometer inserted into the thickest part of the drumstick without touching the bone. Chicken is safe at 165°F, but I prefer cooking drumsticks to 175–185°F for more tender meat.
- Remove the drumsticks from the Traeger and allow them to rest for 5 minutes before serving.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
For the best results, pat the chicken dry before adding the seasoning.
Cooking times may vary depending on the size of your drumsticks and your smoker. Always check the internal temperature.
Apple, cherry, pecan, or a signature blend of wood pellets work beautifully with chicken.
For a regular grill: Preheat to 375–400°F and set up indirect and direct heat zones. Cook the seasoned drumsticks over indirect heat for approximately 25–30 minutes. Move to direct heat and continue cooking for 10–15 minutes, turning frequently. Brush with BBQ sauce during the final 5–10 minutes. Cook to an internal temperature of at least 165°F.
For the oven: Preheat to 425°F. Arrange seasoned drumsticks on a lined baking sheet or oven-safe wire rack. Bake for approximately 35–45 minutes, turning halfway through. Brush with BBQ sauce during the final 5–10 minutes. Cook to an internal temperature of at least 165°F.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat until the chicken reaches 165°F.
Nutrition
Serving: 2drumsticksCalories: 314kcalCarbohydrates: 12gProtein: 27gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 139mgSodium: 989mgPotassium: 436mgFiber: 1gSugar: 9gVitamin A: 540IUVitamin C: 0.4mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!