Smoked chicken drumsticks on the Traeger are one of our go-to meals when we want something easy, flavorful, and crowd-pleasing. The smoky flavor and crispy skin always win people over. Whether it’s a summer BBQ or a laid-back weeknight dinner, these drumsticks are a hit every time—and they’re surprisingly simple to make.
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Table of contents
My Family Loves Traeger Drumsticks
My family loves chicken drumsticks for dinner—a staple in our weekly rotation. Not only are they packed with flavor and protein, but they’re also super budget-friendly and easy to prepare.
The kids especially love them because they get to eat with their hands (and let’s be honest, the built-in handle makes it fun for adults too). Whether grilling outside or making a quick weeknight meal, drumsticks are always a winner.
Shopping List
- Chicken drumsticks
- Kosher Salt
- BBQ Sauce
- Store-bought dry Rub, or see the homemade recipe below.
- 1 tablespoon brown sugar
- 2 teaspoons paprika (smoked if you have it)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt (optional but recommended)
How to Make Traeger Chicken Drumsticks
1. Give The Chicken Drumsticks a Rub
Preheat the smoker to 250°F and ensure you have enough pellets.
Combine all the ingredients in a small bowl if you’re making the dry rub. Then pat the drumsticks dry. Cover the drumsticks generously with the rub. Shake off the excess rub and place the drumsticks on a cutting board to transport to the smoker.
2. Smoke
Once your smoker reaches temperature, place the drumsticks directly on the grill grates, away from direct heat.
If you have a temperature probe, insert it into the thickest part of a drumstick (making sure it’s not touching the bone) to monitor doneness. If not, plan to use an instant-read thermometer later to check the internal temperature.
Smoke the drumsticks for 60 to 90 minutes. Brush them with BBQ sauce during the last 30 minutes. Once they reach an internal temperature of 165°F, remove them from the smoker.
For crispier skin, increase the Traeger temperature to 400°F for the final 10 minutes. Adding honey or sugar to your dry rub can also help caramelize and crisp up the skin.
Always check the largest drumstick to ensure everything is fully cooked.
3. Rest & Serve
Remove the chicken drumsticks from the Traeger and rest for 10 minutes.
What To Serve With Them?
These chicken drumsticks make a perfect game-day appetizer, entree, or main. Here is what I like to serve with them
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Traeger Smoked Chicken Drumsticks
Equipment
- Traeger pellet grill
Ingredients
- 3 lb Chicken Legs or Chicken or Quarters
- 2 tbsp Chicken Rub
- 3 tbsp BBQ Sauce
Instructions
- Preheat the smoker to 250°F and ensure you have enough pellets.
- If you’re making the dry rub, combine all the ingredients in a small bowl. Then pat the drumsticks dry. Cover the drumsticks generously with the rub. Then, shake off the excess rub and place the drumsticks on a cutting board to transport to the smoker.
- When the smoker comes to temperature, place the drumsticks directly on the grill grate and away from the heat.
- Insert the temperature probes and monitor. Smoke for 60-90 minutes. Brush BBQ sauce on the drumsticks in the last 30 minutes; when the chicken is 165°F, remove it from the smoker.
- Remove the chicken drumsticks from the Traeger and rest for 10 minutes.
- Safely remove the chicken drumsticks from the Traeger Pellet Grill. Rest for 10 minutes wrapped in aluminum foil to achieve extra juicy meat! Serve with your favorite sides and enjoy!
Notes
Want Crispy Skin?
If you want the skin to go crispy, turn the temperature on the Traeger up to 400°F for the last 10 minutes. You can also add honey or sugar to your dry rub. This will help to caramelize the chicken skin and create crispy skin.Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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