BBQ Chicken Drumsticks
50 min
|
easy
|
clean eating,
lactose-free,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
These BBQ chicken drumsticks nail that sweet-smoky balance with garlic, smoked paprika, and a sticky barbecue glaze that caramelizes into crackly edges while the meat stays juicy.
Perfect for weeknight grilling, game day, or a backyard hang, they bring big flavor with minimal fuss and zero blandness.
Ingredients (6 servings)
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Ingredients
- 3 lb chicken drumsticks chicken drumsticks 3 lb
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 2 Tbsp olive oil olive oil
- 1 cup barbecue sauce barbecue sauce 9.58 oz
How to Make BBQ Chicken Drumsticks
-
Set up grill or oven
For the grill, build a two-zone fire so you have a hot side and a cool side, then preheat to a steady medium-high (about 375 to 400 F), clean the grates, and oil them lightly.
For the oven, preheat to 425 F and set a wire rack over a rimmed sheet pan for airflow and even crisping.
-
Season the drumsticks
Pat the chicken very dry with paper towels so the skin can actually crisp instead of steaming.
In a large bowl, mix the salt, black pepper, garlic powder, smoked paprika, and olive oil into a loose paste, then coat the drumsticks thoroughly and let them sit 15 to 30 minutes while your heat stabilizes.
-
Start cooking over indirect heat
Grill method: arrange the drumsticks on the cool side of the grill skin side up, close the lid, and cook 25 to 30 minutes, turning every 10 minutes so they render evenly.
Oven method: place the drumsticks on the rack and roast for 30 minutes, turning once at the 20 minute mark if one side is browning faster.
-
Glaze and finish
Split the barbecue sauce into two bowls, one for glazing and one for serving, because we do not play games with cross-contamination.
Brush a thin coat of sauce on the drumsticks and continue cooking 8 to 12 minutes, adding one or two more light coats so it sets into a shiny shell.
For char and stickiness, move the drumsticks to the hot side of the grill for 2 to 3 minutes per side, watching for flare ups, or switch the oven to broil for 2 to 4 minutes, keeping a close eye.
Cook until the thickest part reads 175 to 185 F on an instant read thermometer, which makes dark meat tender and pull from the bone cleanly.
-
Rest and serve
Rest the drumsticks 5 minutes so the juices settle, then brush with a little of the clean reserved sauce and hit with a final crack of black pepper if you like.
Substitutions
- Smoked paprika -> chipotle powder
- Chipotle powder brings the same smoke vibe with a gentle heat that deepens the glaze without changing the texture.
- Olive oil -> avocado oil
- Avocado oil has a higher smoke point on the grill, which keeps the rub from tasting bitter while still helping the spices bloom.
- Barbecue sauce -> gochujang and honey (3 parts sauce to 1 part gochujang to 1 part honey)
- This swap gives a sweet heat with a glossy finish and a little tang, clinging even tighter to the skin for a stickier bite.
Tips
- Dry brine for extra snap
- Salt the drumsticks up to 90 minutes ahead and leave them uncovered in the fridge to dry the skin, then oil and season right before cooking.
- Two-zone control is everything
- Keep the lid closed and the vent over the chicken so heat and smoke are pulled across the meat, which cooks it evenly without burning the sauce.
- Target the right finish temp
- Dark meat loves 175 to 185 F, which melts collagen and gives that tender, juicy pull from the bone instead of chewy near the joint.
- Glaze in thin layers
- Sugar in sauce burns when piled on, so brush light coats and let each one set for a few minutes to build a deep, shiny lacquer.
- Rack plus convection for oven crisp
- Use a wire rack and, if you have it, the convection fan, which imitates grill airflow and dries the skin to a gentle shatter.
- Stop the roll with skewers
- Thread two drumsticks on a single metal skewer so they flip as a unit and do not play pinball on the grates.
Nutrition Facts *
| Energy | 808 | kcal |
|---|---|---|
| Protein | 74 | g |
| Total Fat | 40 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my skin rubbery instead of crisp?
- Moisture is the enemy, so pat very dry, use a rack or indirect heat, and finish hot for a few minutes to tighten the skin.
- My sauce keeps burning, what am I doing wrong?
- You are glazing too early or too thick, so cook the chicken mostly through over indirect heat and apply thin coats only in the last 10 minutes.
- How do I get those grill marks without drying the meat?
- Render over indirect heat first, then sear over the hot side for 2 to 3 minutes per side at the end when the chicken is already juicy inside.
- I do not have a thermometer, how can I tell it is done?
- Twist the drumstick near the joint and it should rotate easily, and the juices should run clear, but invest in a cheap instant read for real confidence.
- Can I make these ahead for a party?
- Cook to 165 F, chill, then reheat covered at 300 F until hot and finish with fresh glaze under the broiler or over direct heat for a fresh sticky set.
Serving Suggestions
Big plate energy pairs these with a tangy vinegar slaw and charred corn with cotija and lime, plus pickled jalapenos for bite.
If you want extra drama, finish the hot drumsticks with a squeeze of grilled lemon and a shower of chopped parsley, then pour a cold pilsner or iced tea and call it a night.
More pairings:
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