Best Smoked Crispy Chicken Drums With Maple Butter Hot Sauce Recipes
EASY SMOKED CHICKEN DRUMSTICKS
Drumsticks absorb the smoke flavor nicely and also do not dry out, making them one of my favorite cuts to smoke. They also don't need babysitting, so you can throw them on and go about doing other things.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 2h40m
Yield 10
Number Of Ingredients 9
Steps:
- Combine salt, pepper, garlic powder, onion powder, paprika, parsley, mustard, and celery seed in a small bowl. Stir until evenly combined. Lay drumsticks on a clean work surface and rub all sides with the spice mixture.
- Preheat an electric smoker to 250 degrees F (120 degrees C).
- Lay drumsticks directly on the smoker racks and smoke for 2 1/2 hours.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 0.8 g, Cholesterol 107 mg, Fat 7.1 g, Fiber 0.2 g, Protein 33.6 g, SaturatedFat 1.8 g, Sodium 674 mg, Sugar 0.2 g
SMOKED CHICKEN DRUMSTICKS
These smoky chicken drumsticks are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the drumsticks air dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 10h10m
Yield 12
Number Of Ingredients 3
Steps:
- Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
- Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
- Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
- Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 1.4 g, Cholesterol 61.9 mg, Fat 8.7 g, Fiber 0.1 g, Protein 19.5 g, SaturatedFat 1.8 g, Sodium 1279.7 mg
BUTTERMILK ROAST CHICKEN DRUMSTICKS
Adapted from Nigella Lawson's recipe, these savory buttermilk roast chicken drumsticks with a touch of sticky sweet will have you begging for more.
Provided by GioiaFive
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 8h40m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, 1/4 cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke. Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with 2 tablespoons oil. Discard the remaining marinade.
- Roast in the preheated oven until the drumsticks are well browned, about 30 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 6.4 g, Cholesterol 65.6 mg, Fat 22.4 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 4.6 g, Sodium 1096.5 mg, Sugar 4.2 g
SMOKED MAPLE WHISKEY CHICKEN LOLLIPOPS
Seasoned, smoked, and slicked with a simple maple whiskey glaze, these chicken lollipops are epic for any summer celebration.
Provided by Derek Wolf
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the seasoning: in a small bowl, stir together all the ingredients. Store any unused seasoning in an airtight container, in a cool dry place, for 1 to 2 months.
- To make the chicken: Make a cut about one-third of the way down the drumstick toward the knuckle side. Cut all the way around the drumstick and pull off the excess meat and skin until the bone is clean. Trim off any excess tendons. Press the meat on the drumstick down to form your "lollipop." Repeat this step for each drumstick.
- Place 1 cup seasoning in a medium bowl and, one by one, season each lollipop inside the bowl. Set the drumsticks aside and discard any remaining seasoning.
- Preheat the smoker for indirect cooking over medium heat (325°F). Add some oak or cherrywood chunks or chips to the smoker for more smoke flavor.
- Place the chicken lollipops in the smoker, on a drumstick hanger (if using). Cook for 1½ to 2 hours until the internal temperature reaches 175°F.
- To make the glaze: When the chicken is close to being done, preheat a grill or fire pit for direct cooking over medium heat (300°F).
- Pour the whiskey into a saucepan and place it over the fire. Bring to a simmer and cook for 1 to 2 minutes. Stir in the remaining glaze ingredients and cook until the glaze is warm and the sugar dissolves.
- Remove the saucepan from the heat and carefully dip each lollipop into the glaze until it is evenly coated, letting the excess glaze drain back into the pan.
- Placed the glazed chicken back on the smoker and cook for 5 minutes. Remove and let cool for 2 to 3 minutes. Serve with any extra sauce on the side.
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