Smoked Chicken Drumsticks (Crispy Skin)
By Andre Williams · Former College Athlete · Updated 2026-05-08
Drumsticks smoked at 250°F for 90 minutes, then 425°F for 5 minutes to crisp. Salt only. 8 drumsticks for $5 — among the cheapest meals on the site.
Carnivore smoked chicken drumsticks are bone-in drumsticks smoked at 250°F for 90 minutes, then crisped at 425°F for 5 minutes. Salt is the only seasoning. Pull at 175°F internal — 10°F above the 165°F minimum because dark meat improves with extra connective-tissue breakdown. Two drumsticks (5 ounces cooked) deliver 26g protein, 14g fat, and 240 calories. Drumsticks are the cheapest poultry cut at $1.50 to $2.50 per pound; 8 drumsticks feed a family of 4 for $5 to $6 in raw cost. The two-temperature method (low smoke + high finish) is identical to the wings and thighs recipes — and for the same reason: rendering subcutaneous fat at low heat while crisping skin at high heat. The bone slows cooking and helps even temperature distribution. Strip and freeze leftovers for 3 months; reheat from frozen in a 425°F oven for 12 minutes to re-crisp the skin.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 2 drumsticks cooked, skin-on (per serving) | 26g | 14g | 240 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 26g | 14g | 240 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Pat drumsticks dry with paper towels — wet skin will not crisp later.
- 2
Salt all sides with 1 tbsp coarse salt. Let sit 15 minutes at room temperature.
- 3
Heat smoker to 250°F. Add 2 cherry or apple wood chunks for milder smoke that complements chicken.
- 4
Place drumsticks on the grate with the meaty side up, leaving 1 inch of space between each.
- 5
Smoke for 90 minutes — drumsticks reach about 160°F internal.
- 6
Transfer to a 425°F oven, grill, or hot section of the smoker. Cook 5 to 8 minutes to crisp the skin.
- 7
Pull when drumsticks hit 175°F. The higher pull temperature gives you tender meat that pulls cleanly from the bone.
- 8
Rest 3 minutes. Serve immediately.
Nutrition per Serving
Frequently Asked Questions
Why are drumsticks cheaper than other chicken cuts?
Drumsticks (and thighs) are dark meat, which sells less in the US than white-meat breasts. Producers price the cuts that move slowly to compensate. Globally drumsticks sell for premium prices in Asian and Middle Eastern markets because dark meat is preferred. The US oversupply makes drumsticks the lowest-cost-per-gram-of-protein option in any grocery store.
Can I skip the smoker?
Yes — bake at 250°F for 90 minutes, then 425°F for 8 minutes. You lose smoke flavor but the cook is otherwise identical. To approximate smoke flavor, brush drumsticks with 1 tsp of liquid smoke mixed with 1 tbsp melted butter before the high-heat finish. Look for liquid smoke that's just smoke condensate and water — no added sugar or flavorings.
How do I know they're done if I don't have a thermometer?
Two visual tests: skin should be deep amber and tight against the meat (no rubbery sag), and the meat at the joint end should pull away from the bone with light fork pressure. Juices run clear when pierced — pinkish juice means underdone. A $20 instant-read thermometer is more reliable; the visual tests are decent backup but undercook risk is real.
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