Smoked Spicy Teriyaki Drumsticks

"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."
 
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photo by Jason Q. photo by Jason Q.
photo by Jason Q.
Ready In:
2hrs 45mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • 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 .
  • Remove chicken and arrange on large cookie sheet. Allow to stand while preparing smoker and bringing to temperature.
  • 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.
  • 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.

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Reviews

  1. I scaled this back for 2 serves, for the DM and DS, as we cannot get Catalina sauce here I used recipe #44124 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.
     
  2. Aussie Swap #69: These drumsticks are so juicy and full of flavor - outstanding!! I cannot wait to make them again!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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