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Smoked Chicken Legs

Smoked Chicken Legs are flavorful, tender, and smoky, making them a great addition to any BBQ. The dry rub adds just the right amount of spice, while the slow cooking gives them that signature smoky taste.
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Equipment

  • Smoker
  • Meat thermometer
  • Large mixing bowl
  • Tongs

Ingredients
  

  • Chicken
  • 8 –10 chicken legs
  • 2 tbsp olive oil
  • Dry Rub
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • Wood Chips
  • Mesquite hickory, or apple wood chips

Instructions
 

  • Prepare the Chicken
  • Pat dry, drizzle with olive oil, and coat with the dry rub.
  • Preheat the Smoker
  • Set smoker to 250°F and soak wood chips if using.
  • Smoke the Chicken
  • Arrange chicken on the rack, leaving space, and smoke for 1.5–2 hours until the internal temperature is 175°F.
  • Finish with High Heat (Optional)
  • Increase temperature to 350°F for crispy skin or sear on the grill.
  • Serve
  • Let rest a few minutes, then serve hot with BBQ sauce if desired.

Notes

Adjust cayenne for desired spice level
Try different wood chips to customize