BBQ Chicken Drumsticks — Recipe with Dry Rub

Chicken drumsticks might just be the perfect BBQ dish: cheap, juicy, easy to make, and irresistibly delicious with a crispy bark. They are more forgiving than chicken breast – the higher fat content ensures they don't dry out quickly. With a dry rub, they are ready in 35 minutes. This recipe always works.

What do you need?

Ingredients (for 4 people)

  • 8–12 chicken drumsticks
  • 3–4 tablespoons dry rub of your choice (see below)
  • Optional: 1 tablespoon of oil to help the rub adhere

Equipment

  • BBQ (charcoal or gas)
  • Meat thermometer
  • Tongs (no fork – it punctures holes and lets juices escape)

Which dry rub to use?

Drumsticks are versatile – almost any rub works. These are our top choices:

  • Jamaican Jerk – The classic drumstick rub. Spicy, herbaceous, Caribbean. Gives an irresistible bark with allspice and scotch bonnet. 7,020 SHU.
  • Korean BBQ Rub – Sweet, fruity, slightly spicy. Gochugaru provides a beautiful red color and a crispy, caramelized bark.
  • Memphis BBQ Rub – Sweet-smoky, classic American. The safe choice that everyone loves. Perfect for a large group.
  • Tex-Mex BBQ Rub – Smoky, cumin, chili. Gives drumsticks a robust, spicy flavor.
  • Toscana Fire – Fennel, smoke, Italian. Surprisingly good on drumsticks – aromatic and elegant.

→ Full overview: which rub suits which meat?

Step-by-step recipe

Step 1 – Preparation (10 minutes + marinating time)

  1. Pat the drumsticks dry with paper towels – this is the most important step for a crispy bark.
  2. Optional: rub a thin layer of oil over the drumsticks so the rub adheres better.
  3. Rub generously – all sides, including the bottom. Press firmly.
  4. Let it sit – at least 30 minutes at room temperature, or overnight covered in the refrigerator for the deepest flavor.
  5. Take the drumsticks out of the refrigerator 20 minutes before grilling.

Step 2 – Prepare the BBQ

  1. Prepare the BBQ for indirect heat: coals on one side, drumsticks on the other side.
  2. Aim for a temperature of 180–200°C (350–400°F) with the lid closed.
  3. Wait until the coals are grey-white before you start.

Step 3 – Grilling (25–35 minutes)

  1. Place the drumsticks on the indirect zone (not directly over the coals). Close the lid.
  2. Cook for 20–25 minutes over indirect heat, turning once halfway through.
  3. Move the drumsticks to the direct zone (over the coals) for the last 5–10 minutes.
  4. Turn regularly for an even, crispy bark on all sides.
  5. Keep a close eye – the sugar in the rub can burn quickly over direct heat.

Step 4 – Check for doneness

  • Internal temperature: 80–85°C (175–185°F) in the thickest part (avoid touching the bone)
  • Visual: the meat pulls away slightly from the bone and the juices run clear (not pink)

→ How to measure internal temperature?
→ Chicken on the BBQ: how long and at what temperature?

Step 5 – Rest and serve

  1. Remove the drumsticks from the BBQ and let them rest for 5 minutes.
  2. Serve immediately – drumsticks are best hot off the BBQ.

Also delicious: drumsticks in the oven or air fryer

No BBQ? Drumsticks are also excellent in the oven and air fryer:

  • Oven: 200°C (400°F), 35–40 minutes, turn halfway. Last 5 minutes on grill function for a crispy bark.
  • Air fryer: 200°C (400°F), 22–25 minutes, turn halfway. Gives a surprisingly crispy exterior – sometimes crispier than from the BBQ.

→ BBQ without a garden – oven, grill pan & air fryer: complete guide

Tips for perfect drumsticks

  • Always pat dry – moisture is the enemy of a crispy bark
  • Start indirect, finish direct – this gives evenly cooked meat and a crispy exterior
  • Don't turn too early – wait until the meat releases from the grate
  • Meat thermometer is essential – chicken must always be well cooked
  • Make more than you think you need – drumsticks are always eaten too quickly

→ 5 mistakes with BBQ chicken (and how to avoid them)

Frequently Asked Questions

How long should drumsticks be on the BBQ?

Allow for 25–35 minutes total: 20–25 minutes indirect at 180–200°C (350–400°F), followed by 5–10 minutes direct for a crispy bark. The internal temperature should be 80–85°C (175–185°F).

At what temperature do I grill drumsticks?

180–200°C (350–400°F) for the indirect phase. Direct heat (over the coals) for the final phase – here the temperature is higher but the time is short.

How do I get crispy drumsticks?

Three things: pat the meat dry, use a dry rub (not a wet marinade), and finish on direct heat. The sugar in the rub caramelizes and creates a crispy bark.

Can I marinate drumsticks in advance?

Yes – an overnight stay in the refrigerator with the rub on them will give the deepest flavor. Pat them dry again before grilling if there is any moisture on them.

More chicken inspiration

Ready to get started?

Choose your rub and make the best drumsticks you've ever tasted tonight.

→ New to dry rubs? Read our beginner's guide.