Smoked Chicken Drumsticks with Missouri KC Sweet & Smokey BBQ Infused Olive Oil

Smoked chicken drumsticks bring together crisped skin, juicy dark meat, sticky barbecue glaze, and a whisper of char from the smoker. A generous drizzle of Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend layers chipotle, smoked paprika, and savory herb notes into the meat so every bite lands bold and smoky. It’s the kind of recipe that fits a summer patio cookout, game day spread, or casual family dinner when you want something easy to love and hard to stop eating.

Garden Infuzions

Smoked Chicken Drumsticks with Missouri KC Sweet & Smokey BBQ Infused Olive Oil

Smoked chicken drumsticks get a glossy BBQ finish with deep, savory flavor from Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil, making them a crowd-pleasing dinner with big backyard energy.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 drumsticks

Course: Dinner, Main Dish

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 chicken drumsticks
• 2 tablespoons Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon brown sugar
• 1/2 cup barbecue sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon water

Equipment

• 1 Smoker Set to 275°F
• 2 Mixing bowl One for seasoning, one for sauce
• 1 Pastry brush For glazing the chicken
• 1 Instant-read thermometer Check doneness at 165°F
• 1 Tongs For turning and moving the drumsticks

Method

 

Instructions

1. Pat the chicken drumsticks dry with paper towels.
2. Preheat a smoker to 275°F using hickory or apple wood.
3. In a small bowl, mix the kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and brown sugar.
4. Rub the drumsticks all over with the Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend, then coat them evenly with the spice mixture.
5. Arrange the drumsticks on the smoker grates and cook for 35 minutes.
6. Stir the barbecue sauce, apple cider vinegar, and water together in a small bowl.
7. Brush the drumsticks with the sauce mixture and continue smoking for 12 to 15 minutes, until the skin is browned and the internal temperature reaches 165°F.
8. Rest the drumsticks for 5 minutes before serving with extra sauce on the side.

Notes

For a little extra smoke character, cook over indirect heat and avoid opening the lid too often. The glaze goes on near the end so it stays glossy and doesn't scorch.

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Recipe Tips

Pat the drumsticks dry before seasoning so the skin browns nicely on the smoker or grill. Brush on the BBQ glaze during the last stretch of cooking so it builds a glossy finish without burning.

Serving Suggestions

Serve these drumsticks with potato salad, grilled corn, coleslaw, baked beans, or soft dinner rolls. They also work well on a mixed platter with pickles, sliced onions, and extra sauce on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven until warmed through so the skin and glaze stay in good shape.

Variations

Swap the smoker for a covered grill if that’s what you have on hand, or finish the drumsticks under the broiler for a few minutes to add a little extra color. You can also use the same flavor path on thighs or wings.

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