Which Smoked Drumstick Flavor Will You Try First? Seasoned, Buffalo, or Lemon & Herb? — Get ready to take your drumstick game to the next level with these three mouthwatering and flavor-packed recipes. Whether you’re a fan of bold and seasoned, spicy and tangy, or refreshing and herb-infused, we’ve got you covered. In this blog post, we’ll show you how to smoke drumsticks three ways – Seasoned, Buffalo, and Lemon & Herb. Brace yourself for a culinary adventure that will leave your taste buds begging for more. So, grab your apron, fire up the smoker, and let’s dive into the world of irresistible smoked drumsticks!
Seasoned and Smoked Chicken Drumsticks
When it comes to outdoor dining, few dishes are as universally loved as smoked chicken drumsticks. They are not only affordable but also pack a punch of flavor, especially when prepared with the right blend of seasonings. Smoking these drumsticks in a Masterbuilt Smoker, regardless of whether it’s electric, propane, or charcoal, elevates the humble chicken drumstick to a gourmet level.
Perfecting the Seasoning Mix
For the seasoned and smoked chicken drumsticks, you’ll want to gather a medley of spices to create a crust that is both aromatic and flavorful. The combination of spices includes:
- Sea salt for the base
- Dried thyme and onion powder for earthiness
- Paprika and black pepper for a touch of heat
- Cayenne pepper for those who dare to add an extra kick
Start by slathering the drumsticks with extra virgin olive oil and minced garlic; this not only adds flavor but also helps the dry seasonings adhere to the chicken.
Smoking Technique for Seasoned Drumsticks
Once your drumsticks are generously coated with the spice mixture, it’s time to smoke them. Preheat your Masterbuilt Smoker to 220°F and place the seasoned drumsticks inside. The key to smoking is patience; these drumsticks will need around 3 hours, with regular rotation, to cook evenly and develop that deep, smoky flavor. The skin, left on for this very purpose, will keep the chicken moist while adding to the smoky taste.
Remember to check the internal temperature, which should be at least 165°F before serving. This ensures that your chicken is not only delicious but also safe to eat.
Complementary Sides
What’s a perfectly smoked drumstick without the right sides? Smoked corn on the cob and a fresh, crunchy kohlrabi slaw complement the seasoned drumsticks beautifully, making for a meal that’s as balanced as it is tasty.
Buffalo-Style Smoked Drumsticks
For those who like their chicken with a bit of zing, buffalo-style smoked drumsticks are a match made in heaven. The spicy, buttery coating is a classic take on the buffalo wing, transformed here into a more substantial and equally delicious drumstick version.
Creating the Buffalo Coating
You’ll be combining melted butter and hot sauce for that signature buffalo flavor, with garlic powder, salt, and pepper to round out the taste. The mixture should be well-blended and ready to coat your chicken for a flavor that is both bold and satisfying.
Choosing the Right Wood Chips
For buffalo-style drumsticks, an aggressive wood like mesquite will impart a strong smoky flavor that stands up to the boldness of the buffalo sauce. Preheat your smoker to 250°F and let those wood chips start to smolder.
Smoking Process and Final Touches
Place your drumsticks in the smoker for an initial 1-1/2 hours before rotating them to ensure even cooking. After another hour, your drumsticks should have reached the desired internal temperature of between 165°F and 175°F. This slight range allows for personal preference in terms of doneness and texture.
Serving with Blue Cheese Sauce
To cut through the heat and add a creamy element, serve your buffalo drumsticks with a homemade blue cheese sauce. The sauce, a mix of mayonnaise, half and half, sour cream, lemon juice, salt, pepper, and crumbled blue cheese, is the perfect cool-down companion to the spicy drumsticks.
Smoked Lemon and Herb Chicken Drumsticks
Last but not least, for a lighter and zesty option, smoked lemon and herb chicken drumsticks are a refreshing alternative. The combination of dried herbs and citrus brings a Mediterranean vibe to your outdoor party.
Marinade for Maximum Flavor
Mixing dried lemon pepper blend, dried oregano, thyme, sea salt, lemon zest, minced garlic, extra virgin olive oil, and lemon juice creates a marinade that is both fragrant and tangy. Toss your drumsticks in this marinade, and let them sit while you get your smoker up to temperature.
Smoking the Lemon and Herb Drumsticks
With the smoker preheated to a steady 225°F, place the drumsticks on the racks and let the magic happen. Rotate them after an hour to ensure even cooking, and after another hour or until the internal temperature reaches at least 165°F, they’ll be ready to delight your guests.
Ideal Pairings
These lemon and herb drumsticks are best served with sides that echo the Mediterranean flavors — think a Greek salad, roasted vegetables, or a quinoa tabbouleh.
By following these detailed recipes and smoking techniques, you’ll be able to serve up smoked drumsticks three ways — seasoned, buffalo, and lemon & herb — that are sure to impress at your next outdoor gathering. With the Masterbuilt Smoker as your ally and these recipes in hand, you’re ready to take on the role of pitmaster and host a memorable feast.
FAQ & Common Questions
Q: What are the three ways to prepare smoked drumsticks?
A: The three ways to prepare smoked drumsticks are seasoned, buffalo, and lemon & herb.
Q: Can I use any type of smoker to make these recipes?
A: Yes, you can use either an electric, propane, or charcoal smoker to make these recipes.
Q: Should I leave the skin on the drumsticks?
A: Yes, it is recommended to leave the skin on as it adds flavor and moisture to the drumsticks.
Q: What temperature should the drumsticks be cooked to?
A: The drumsticks should be cooked to at least 165°F to ensure they are fully cooked.
Q: What are some suggested side dishes to serve with the smoked drumsticks?
A: Some suggested side dishes to serve with the smoked drumsticks are a Mediterranean-inspired three bean salad and crostini topped with garlic, olive oil, and mashed anchovies.
