If you’re a fan of smoky, flavorful meat, then smoked chicken legs are an excellent choice for your next meal. Chicken legs are an affordable and easy-to-find cut of meat that is perfect for smoking, as they are juicy and full of flavor. Smoking chicken legs is also a great way to infuse them with a smoky aroma and a tender, fall-off-the-bone texture.
Whether you’re hosting a backyard barbecue or just looking for a delicious and easy meal, smoked chicken legs will surely be a hit. This blog post will explore everything you need to know about smoking chicken legs, from preparation to cooking techniques to seasoning ideas. So, let’s get started and get ready to enjoy some delicious smoked chicken legs!
Contents
How to Store Leftover Smoked Chicken Legs?
Storage Suggestions
You can store smoked chicken legs in the refrigerator for up to four days, as long as they are stored in an airtight container or wrapped tightly in plastic wrap or aluminum foil. They can also be frozen for up to six months.
How Can I Serve Smoked Chicken Legs?
Serving Suggestions
You can serve smoked chicken legs as a main dish or with sides such as coleslaw, corn on the cob, or baked beans. You can also shred it in salads, sandwiches, or wraps.
Things to Consider While Making Smoked Chicken Legs
Use A Small Amount of Oil: Oiling the surface of the wings prevents them from sticking to the grill and promotes crispy skin. Use a flavorless oil such as canola, grapeseed, or vegetable oil.
Season the Chicken Liberally: Don’t worry, the sugars won’t burn because we’re smoking the drums rather than grilling them. Season with salt and pepper to taste.
For Crisper Skin, Dry-Brine: This is a great strategy regardless, but it’s essential if you’re not going to sauté the drumsticks. Allowing the salt to draw out excess moisture while drying the skin in the fridge will result in much crispier skin than seasoning immediately before. I recommend seasoning the drumsticks and letting them sit for a while.
More Poultry Recipes
Smoked Chicken Legs
Ingredients
- Non-Stick Cooking Spray
- 1 cup fresh orange juice
- ¼ cup honey
- 2 tbsp sweet chili sauce
- 2 tbsp hoisin auce
- 2 tbsp fresh ginger finely grated
- 2 tbsp garlic minced
- 1 tsp Sriracha
- ½ tsp sesame oil
- 6 chicken legs
Instructions
- Soak cherry apple wood chips in water for at least 1 hour.
- Preheat the smoker to 225 °F, using charcoal andsoaked cherry apple wood chips.
- In a bowl, mix together all ingredients except for chicken legs.
- Reserve half of honey mixture in a small bowl as a sauce.
- Coat the chicken legs with remaining honey mixture.
- Arrange the chicken legs in smoker and cook, covered for about 2-3 hours,coating with remaining honey mixture occasionally.
- Serve legs with reserved honey mixture as sauce.
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