1 tablespoon brown sugar – coconut sugar works well for a low-glycemic version
1 teaspoon black pepper – freshly cracked for the best impact
1 teaspoon salt – sea salt is preferable for its deeper flavor
1 teaspoon cayenne pepper – adjust according to your heat tolerance, or omit for milder taste
2 cups wood chips (hickory or applewood) for smoking
Instructions
In a mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, brown sugar, black pepper, salt, and cayenne pepper. Mix thoroughly to create a fragrant marinade.
Place the chicken drumsticks in a resealable bag or glass dish, coat with marinade, and refrigerate for at least 1 hour, or overnight for best results.
Preheat your smoker to 250°F (121°C) or set up a charcoal grill for indirect cooking.
Add the marinated chicken drumsticks to the smoker, ensuring they are placed away from direct heat. Smoke for approximately 1 hour and 15 minutes, checking for an internal temperature of 165°F (74°C).
For crispy skin, increase the heat for an additional 10-15 minutes.
Remove the drumsticks from the smoker and let them rest for 5-10 minutes before serving.
