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Featuring spicy Korean BBQ Drumsticks, cooked over the grill.

Grilled Korean BBQ Chicken Drumsticks

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Bite into these grilled Korean BBQ Chicken Drumsticks which are slowly smoked, glazed with strawberry chile sauce, and seared to crispy perfection. Topped with sesame seeds and more chile flakes, each bite is crispy, spicy, and sticky.

  • Total Time: 2 hours
  • Yield: About 6-8 1x




  1. Pat the drumsticks dry, and rub in the oil to coat the surface. Sprinkle a generous amount of seasoning on each. Place them on a wire rack with a baking sheet in the fridge, uncovered, for at least 2 hours or up to overnight.
  2. Preheat the smoker to 275-300°F. Remove the drumsticks from the fridge and allow them to come to room temp while the smoker warms up.
  3. Place them in the smoker when preheated, allowing them to cook for about 80-90 minutes undisturbed. Check on them after an hour, the target temperature we’re looking for is just about 165°F or slightly higher.
  4. Glaze the drumsticks with the Korean bbq sauce and get ready to crisp them up. 

    Pellet Grill – Turn the heat up to 400°F and cook the drumsticks, flipping as needed to crisp up both sides.
    Charcoal Grill – Make sure the coals are warm, but not blazing hot. Spread them out a little if needed or the skin will burn quickly. Sear the chicken on each side for a couple of minutes, flipping as needed.

  5. Remove the drumsticks when they reach about 180-185°F. They tend to be a little more crispy, falling off the bone, and easier to eat at this higher temperature.
  6. Allow them to rest for 5-10 minutes and serve. Garnish with sesame seeds and additional Korean chile flakes as desired.


  • While it’s safe to eat chicken at 165°F the dark meat cuts such as thighs and drumsticks end up being more tender and crispier when cooked up to 175-190°F.
  • Author: Brad Prose
  • Prep Time: 5 minutes
  • Optional Marinade: 2 hours
  • Cook Time: 80-90 minutes
  • Category: Chicken & Poultry
  • Method: Smoking
  • Cuisine: Dinner
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