Smoked Spicy Teriyaki Drumsticks

Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

This is a recipe that was adapted from Kraft Foods. It was a big hit at my recent cookout. I made my own barbecue sauce and used 1960's Catalina Dressing for the quick marinade. This is delicious served with smoked corn on the cob and coleslaw.

Ingredients Nutrition

Directions

  1. In a small bowl, mix together the dressing through oil. Wash and dry the drumsticks and add to a large bag. Pour prepared dressing mixture over chicken and gently coat .
  2. Remove chicken and arrange on large cookie sheet. Allow to stand while preparing smoker and bringing to temperature.
  3. Fill smoker water pan as directed by manufacturer, add pre-soaked wood chips. Bring smoker to a temperature of 250 degrees. Lightly grease or spray racks. Arrange chicken drumsticks on racks leaving enough space for chicken to cook.
  4. Cook chicken at 250 degrees for 2 to 2 1/2 hours or until internal temperature is 185 degrees, turning every 30 minutes and basting with barbecue sauce.
Most Helpful

5 5

I scaled this back for 2 serves, for the DM and DS, as we cannot get Catalina sauce here I used Clone Kraft's Catalina Salad Dressing and as I do not have a smoker I backed the drumsticks on a rack in the oven and basted with a homemade (a gift from a friend) smoky b-b-q sauce over the hour that the drumsticks were in a 175C fan forced oven and the result very tasty moist tender drumsticks with the meat just about falling of the bone, thank you PaulaG made for Aussie/Kiwi Recipe Swap #71 December 2012.

5 5

Aussie Swap #69: These drumsticks are so juicy and full of flavor - outstanding!! I cannot wait to make them again!