Today we’re making the best smoked chicken legs recipe you’ll ever try! This Peach Whiskey BBQ Drumsticks recipe was shared by our firefighter friend Mike Jennings, and you’re going to love it!
For this recipe, I’m using a special chicken leg rack or hanger, which you can find for about $20 online.
To begin, rinse and pat dry 14 chicken legs. Sprinkle them generously on all sides with my BBQ rub, or your favorite rub. If you want to make it simple with a store-bought rub, I recommend Bad Byron’s Butt Rub.
Next, mix the peach whiskey and BBQ sauce together. You can use my recipe for homemade BBQ sauce. If you don’t want to make your own BBQ sauce, I recommend Stubb’s since it doesn’t have any high fructose corn syrup.
Place the seasoned chicken legs in a Ziplock gallon bag and pour in the Peach Whiskey-BBQ sauce, reserving about 1/2 cup for the basting. Marinate for at least 30 minutes, or even overnight.
Set your smoker to 225 F. Place the legs on the chicken leg smoker rack and cook for about 30 minutes. Baste the legs generously, then increase the heat to 300 for another 30 minutes. Finally, baste again and bump up the heat to 350 until the legs are nice and crispy.
How long do I smoke chicken legs at 225?
If smoking your chicken legs at 225 F, it should take roughly an hour. Be sure to crank up the heat during the final cooking to about 350-375 F so you can crisp up the skin. This should take between 10-15 minutes.
What temperature should chicken legs be smoked to?
Smoke the chicken legs until they have reached an internal temperature of 165 degrees.
Should I brine chicken drumsticks before smoking?
It’s not necessary. One of the easiest methods is this peach whiskey BBQ marinade.
Watch my smoked chicken legs video!
Hope you enjoy this smoked chicken legs recipe! Let us know how they turned out in the comments below!
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Peach Whiskey Smoked Chicken Legs
Recipe by Jason Hill – CookingSessions.comEquipment
Ingredients
- 14 chicken legs drumsticks
- 1/2 cup peach whiskey
- 1 cup BBQ sauce homemade or Stubb’s brand
- 14 drumsticks
- 2 tablespoons BBQ rub or Bad Byron’s Butt Rub
Instructions
- To begin, rinse and pat dry 14 chicken legs. Sprinkle them generously on all sides with my BBQ rub, or your favorite rub. If you want to make it simple with a store-bought rub, I recommend Bad Byron’s Butt Rub.
- Next, mix the peach whiskey and BBQ sauce together. You can use my recipe for homemade BBQ sauce. If you don’t want to make your own BBQ sauce, I recommend Stubb’s since it doesn’t have any high fructose corn syrup.
- Place the seasoned chicken legs in a Ziplock gallon bag and pour in the whiskey-BBQ sauce, reserving about 1/2 cup for the basting. Marinate for at least 30 minutes, or even overnight.
- Set your smoker to 225 F. Place the legs on the chicken leg smoker rack and cook for about 30 minutes. Baste the legs generously, then increase the heat to 300 for another 30 minutes. Finally, baste again and bump up the heat to 350 until the legs are nice and crispy.
