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Crispy skin on drumsticks

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_eggsix_egg Posts: 679
    I do raised direct. I try to keep between 350 and 400. Some people even put a little corn starch on theirs.


    Texarkana, TX

  • U_tardedU_tarded Posts: 1,369
    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.
  • rsmith193rsmith193 Posts: 219
    I use Mayo on my chicken to crisp the skin. Works great.
  • TerrebanditTerrebandit Posts: 1,584
    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?
    Dave - Austin, TX
  • TommyboyTommyboy Posts: 7
    Squeezable butter half way through, raised grid.
  • MickeyMickey Posts: 16,894
    400 direct raised on the grill ( no hanger). 24 hours uncovered fridge.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • ChokeOnSmokeChokeOnSmoke Posts: 1,815
    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".
    Packerland, Wisconsin

  • JebpotJebpot Posts: 361
    I cook mine like ChokeOnSmoke. Love the hangers put em on and wait.

    XL and Small

    Chattanooga, TN

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