BBQ Chicken Drumsticks

These BBQ chicken drumsticks strike the perfect balance between sweet and smoky flavors thanks to garlic, smoked paprika, and a sticky barbecue glaze. The glaze caramelizes beautifully creating crackly edges while the meat inside stays juicy and tender. They are perfect for weeknight grilling, game day gatherings, or relaxed backyard hangouts, bringing bold flavor with minimal effort and no bland moments.

I first cooked these drumsticks for a friends and family cookout, and the sticky, crispy glaze was an instant hit everyone asked for the recipe a second time.

Ingredients

• Three pounds chicken drumsticks: go for fresh or thawed for even cooking and juicy results
• One teaspoon salt: essential for seasoning and helps crisp the skin
• Half a teaspoon black pepper: adds a bit of bite and balances the flavors
• One teaspoon garlic powder: delivers savory depth without fresh garlic prep
• One teaspoon smoked paprika: provides smoky undertones, choose Spanish smoked paprika if possible for authenticity
• Two tablespoons olive oil: helps the spices bloom and keeps skin from drying out, pick extra virgin for best flavor
• One cup barbecue sauce: choose a quality brand with a balance of sweet, smoky, and tangy notes

Instructions

Set up grill or oven:

For grilling, build a two—zone fire with a hot side and cooler side. Preheat to medium—high around three seventy five to four hundred degrees Fahrenheit. Clean and lightly oil the grates to prevent sticking. If using the oven, preheat to four hundred twenty five degrees Fahrenheit and place a wire rack on top of a rimmed baking sheet to allow air circulation for crisping.

Season the drumsticks:

Pat the chicken very dry with paper towels. This step is critical so the skin crisps and avoids steaming during cooking. In a large bowl, mix salt, black pepper, garlic powder, smoked paprika, and olive oil until it forms a loose paste. Coat all the drumsticks thoroughly with this mixture. Let them rest for about fifteen to thirty minutes while you wait for your grill or oven to reach temperature.

Start cooking over indirect heat:

For grilling, arrange drumsticks on the cool side of the grill skin side up. Close the lid and cook for twenty five to thirty minutes, turning them every ten minutes to render fat evenly and cook thoroughly. For the oven, place the drumsticks on the wire rack and roast for thirty minutes, flip once around the twenty minute mark if one side is browning faster than the other.

Glaze and finish:

Divide the barbecue sauce into two bowls — one for glazing and one for serving to avoid contamination. Brush a thin coat of sauce onto the drumsticks and continue cooking for eight to twelve minutes. Repeat brushing one or two more light coats to build a shiny, sticky finish. For that signature char and stickiness, move the drumsticks to the hot side of the grill for two to three minutes per side, watching carefully for flare ups. If using an oven, switch to broil for two to four minutes and watch closely so it does not burn. The drumsticks are done when the internal temperature reads between one seventy five and one eighty five degrees Fahrenheit. This ensures tender meat that pulls cleanly from the bone.

Rest and serve:

Let the drumsticks rest for five minutes off the heat so the juices redistribute. Brush on a little of the reserved clean barbecue sauce and add a fresh crack of black pepper if desired.

I love smoked paprika in this recipe — it adds a deep smoky richness without the need for an actual smoker. One of my favorite memories with this dish was when I brought it to a weekend camping trip. We cooked over charcoal and everyone was floored by how tender and flavorful the drumsticks were. It was the highlight of the trip and an easy, crowd—pleasing meal.

Storage Tips

Store leftover drumsticks in an airtight container in the refrigerator for up to four days. They reheat nicely in the oven at three hundred degrees Fahrenheit until warmed through. To keep the skin crispy, place them under the broiler for a few minutes after reheating.

Ingredient Substitutions

Smoked paprika can be swapped for chipotle powder if you prefer a smoky heat. Instead of olive oil, avocado oil works great especially on the grill due to its higher smoke point, preventing bitterness when cooking. You can experiment with barbecue sauce by mixing in gochujang and honey using a ratio of three parts barbecue sauce to one part gochujang to one part honey for a sweet heat and sticky glaze.

Serving Suggestions

Pair these drumsticks with a tangy vinegar slaw and some charred corn sprinkled with cotija cheese and fresh lime for refreshingly bright sides. Pickled jalapenos add a spicy kick and contrast wonderfully with the smoky glaze. For extra flavor, finish with grilled lemon wedges and a sprinkle of chopped parsley. A cold pilsner or iced tea completes the meal perfectly.

These drumsticks deliver smoky, sticky flavor with minimal fuss. Serve hot and enjoy.

Common Questions About the Recipe

→ Why is my skin rubbery instead of crisp?

Pat the drumsticks very dry before cooking, use a wire rack or indirect heat, and finish with high heat to tighten and crisp the skin.

→ My sauce keeps burning, what am I doing wrong?

Apply thin sauce layers only in the last 10 minutes over indirect heat to avoid burning; avoid glazing too early or thickly.

→ How do I get grill marks without drying the meat?

Cook over indirect heat first to render fat, then sear quickly over direct heat for 2 to 3 minutes per side for marks and juiciness.

→ How can I tell when chicken drumsticks are done without a thermometer?

Twist the drumstick near the joint—it should rotate easily and the juices run clear when fully cooked.

→ Can I prepare these drumsticks ahead of time for a party?

Cook, chill, and reheat covered at 300°F. Finish with a fresh glaze under the broiler or over direct heat for a sticky coating.