Crispy skin on drumsticks

PA Dutch Egger · July 2013

Want to make drumsticks using the hangers. Want to try to get crispy skin on them without drying them out. Raised direct or indirect with plate setter? I plan brining them and then on having them uncovered in frig for 12 hours, put on rub and put on egg. Any suggestions?

six_egg · July 2013

I do raised direct. I try to keep between 350 and 400. Some people even put a little corn starch on theirs.

U_tarded · July 2013

Add a bit of cornstarch or baking soda to your rub or litely dust after the rub this will help a lot with crisping. Also the drying in the fridge helps and you will get a nice pellicle for smoke adhesion.

rsmith193 · July 2013

I use Mayo on my chicken to crisp the skin. Works great.

Terrebandit · July 2013

rsmith193 said:

I use Mayo on my chicken to crisp the skin. Works great.

I assume this is a very light coating? Do you do it before adding rub?

Tommyboy · July 2013

Squeezable butter half way through, raised grid.

Mickey · July 2013

400 direct raised on the grill ( no hanger). 24 hours uncovered fridge.

ChokeOnSmoke · July 2013

The only thing I do to my legs/wings is take them out of the package, pat dry with a paper towel, apply rub and then put them on the egg at 400 or so indirect for 45-60 minutes. I keep the lid down the whole time, don't flip 'em and don't look at them until I pull them off. Always nicely done and crispy skin. I subscribe to "simple is always better".

Jebpot · July 2013

I cook mine like ChokeOnSmoke. Love the hangers put em on and wait.

Crispy skin on drumsticks

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