- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 5 minutes
- Optional Marinade: 2 hours
- Cook Time: 80-90 minutes
- Category: Chicken & Poultry
- Method: Smoking
- Cuisine: Dinner
Keywords: korean bbq, bbq chicken drumsticks, korean chicken, grilled chicken drumsticks, smoked chicken drumsticks, chicken legs, korean bbq chicken