They’re cheap. They’re smoky. They’re crispy where it counts and juicy everywhere else. Smoked chicken legs are that underrated backyard BBQ MVP you didn’t know you needed—but trust me, once you make them, you’ll be hooked.
This recipe checks every box:
✅ Bold barbecue flavor
✅ Simple steps, even for beginners
✅ That glorious golden skin (no rubbery bite here)
✅ Feeds a crowd on the cheap
Whether you’re firing up a pellet grill or working that old-school offset smoker, these smoked drumsticks bring big flavor without breaking the bank—or your patience.
💡 Why You’ll Love These Smoked Chicken Legs
- Budget-Friendly BBQ – Chicken legs are one of the most affordable cuts of meat, perfect for big family cookouts or game day eats.
- Flavor Bomb – A smoky dry rub + sticky BBQ glaze = next-level chicken.
- Crispy Skin – No sad, soggy skin here. With the right technique, you’ll get that perfect bite-through texture every time.
Pro tip: Start low and slow to soak in that smoke, then finish hot to crisp up the skin. Glaze at the end, rest for a few, and BOOM—backyard pitmaster status unlocked.
AuthorJake TaylorCategoryChickenDifficultyBeginner📋 How to Make Smoked Chicken Legs
1. Air Dry the Chicken Legs (Optional but Recommended)
Place chicken legs on a wire rack over a baking sheet. Lightly season with kosher salt under and over the skin. Refrigerate uncovered for 4 hours to enhance flavor and help the skin crisp during smoking.
🧠 Pro Tip: Air drying helps render the fat under the skin, making it golden and crispy.
2. Preheat Your Smoker
Preheat your smoker to 225°F. If you have a Super Smoke setting (like on a Traeger), activate it now. Optional: Add a small pan of water in the smoker to maintain moisture.
3. Season the Chicken
Generously rub your BBQ seasoning under and over the skin of each chicken leg. Don’t be shy with the seasoning!
4. Smoke Low and Slow
Place the chicken legs on the smoker grates. Smoke at 225°F until the internal temperature reaches 100°F–110°F (about 30–45 minutes).
5. Crank Up the Heat
Increase the smoker temperature to 375°F. Continue cooking until the internal temperature reaches 185°F (about 45 more minutes).
Why 185°F? Although chicken is safe to eat at 165°F, legs and thighs taste better and become more tender at 185°F.
6. Glaze with BBQ Sauce
Brush a generous layer of BBQ sauce over each leg. Flip and repeat. Let the sauce set for 10–15 minutes in the smoker before removing.
7. Rest and Serve
Let the smoked chicken legs rest at room temperature for 10 minutes. Serve with your favorite sides like coleslaw, cornbread, or smoked mac & cheese.
Ingredients
Directions
📋 How to Make Smoked Chicken Legs
1. Air Dry the Chicken Legs (Optional but Recommended)
Place chicken legs on a wire rack over a baking sheet. Lightly season with kosher salt under and over the skin. Refrigerate uncovered for 4 hours to enhance flavor and help the skin crisp during smoking.
🧠 Pro Tip: Air drying helps render the fat under the skin, making it golden and crispy.
2. Preheat Your Smoker
Preheat your smoker to 225°F. If you have a Super Smoke setting (like on a Traeger), activate it now. Optional: Add a small pan of water in the smoker to maintain moisture.
3. Season the Chicken
Generously rub your BBQ seasoning under and over the skin of each chicken leg. Don’t be shy with the seasoning!
4. Smoke Low and Slow
Place the chicken legs on the smoker grates. Smoke at 225°F until the internal temperature reaches 100°F–110°F (about 30–45 minutes).
5. Crank Up the Heat
Increase the smoker temperature to 375°F. Continue cooking until the internal temperature reaches 185°F (about 45 more minutes).
Why 185°F? Although chicken is safe to eat at 165°F, legs and thighs taste better and become more tender at 185°F.
6. Glaze with BBQ Sauce
Brush a generous layer of BBQ sauce over each leg. Flip and repeat. Let the sauce set for 10–15 minutes in the smoker before removing.
7. Rest and Serve
Let the smoked chicken legs rest at room temperature for 10 minutes. Serve with your favorite sides like coleslaw, cornbread, or smoked mac & cheese.
Notes
💬 Common Questions
What temp should I smoke chicken legs at?
Start at 225°F for the smoke, then finish at 375°F to get that skin crispy.
Can I use frozen chicken legs?
Nope. Always thaw fully in the fridge first for best results and safe cooking.
What’s the best wood for smoked chicken?
Hickory for bold, cherry or apple for sweet. Mix and match if you’re feeling fancy.
Do I really have to air dry the chicken first?
You don’t have to—but if you want that crispy skin, a 4+ hour air dry in the fridge works wonders.
🔥 Let’s Get Smoking
Scroll down for the full recipe below, including my go-to rub and sauce recs. And hey—don’t forget to tag @finestgrillathon if you try this one. I wanna see those smoky masterpieces!
