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Hot Shins

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These Hot Shins are a standout barbecue dish featuring chicken drumsticks coated in a fiery, aromatic spice blend. The mixture of paprika, cayenne, black and white pepper, thyme, and garlic powder creates a complex crust that is both spicy and savory. Piercing the meat before marinating allows the flavors to penetrate deep into the flesh, ensuring every bite is seasoned. Slow-smoked over wet wood, the chicken becomes incredibly tender and juicy, with a smoky aroma that permeates the meat. This recipe is perfect for casual gatherings, family dinners, or barbecue parties where bold flavors are appreciated. The overnight refrigeration step is key for developing the full depth of flavor, making this a dish worth planning ahead for.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 956.0
Description
These Hot Shins are a standout barbecue dish featuring chicken drumsticks coated in a fiery, aromatic spice blend. The mixture of paprika, cayenne, black and white pepper, thyme, and garlic powder creates a complex crust that is both spicy and savory. Piercing the meat before marinating allows the flavors to penetrate deep into the flesh, ensuring every bite is seasoned. Slow-smoked over wet wood, the chicken becomes incredibly tender and juicy, with a smoky aroma that permeates the meat. This recipe is perfect for casual gatherings, family dinners, or barbecue parties where bold flavors are appreciated. The overnight refrigeration step is key for developing the full depth of flavor, making this a dish worth planning ahead for.
Ingredients
  • 16 ea Chicken Drumsticks
  • 1/4 c Flour
  • 2 ts Paprika
  • 1 ts Black pepper, ground
  • 1 ts White pepper, ground
  • 1 ts Cayenne pepper, ground
  • 1 ts Thyme, ground
  • 1 ts Garlic powder
  • 1 ts Salt
Directions
  1. 1
    Lay the chicken drumsticks on a cutting board and pierce them all over with a fork to help the seasoning penetrate the meat.
  2. 2
    In a large Ziploc-type plastic bag, combine the flour, paprika, black pepper, white pepper, cayenne pepper, thyme, garlic powder, and salt.
  3. 3
    Close the bag and shake vigorously to blend the spices and flour evenly.
  4. 4
    Add the pierced drumsticks to the bag, zip it shut, and shake until each piece is thoroughly coated with the seasoning mixture.
  5. 5
    Refrigerate the bagged drumsticks overnight to allow the flavors to marinate.
  6. 6
    The following day, fire up your smoker and let the coals glow. Add wet wood to the fire pan and fill the water pan halfway with hot water.
  7. 7
    Transfer the seasoned drumsticks from the bag to the grill grate and cover the smoker snugly.
  8. 8
    Smoke the chicken at 200 to 220 degrees Fahrenheit (104&# 194;°C) for about 1 1/2 hours, or until the juices run clear when pricked and the meat is tender.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 956.0kcal
% Daily Value *
Total Fat 48.0g74%
Saturated Fat 13.2g66%
Cholesterol 356.0mg119%
Sodium 328.0mg14%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 108.0g216%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the smoker maintains a steady temperature between 200 and 220 degrees for even cooking.

The overnight marination is crucial for flavor development; do not skip this step.

If you prefer less heat, reduce the amount of cayenne pepper or omit it entirely.

Use hardwoods like hickory or applewood for the best smoky flavor with chicken.

Leftover smoked chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: smoked chicken, chicken drumsticks, barbecue, spicy chicken, bbq, grilling, smoking, garlic, thyme, cayenne, paprika, dry rub, overnight marinade, tender chicken, party food
Read it online: https://www.chefs-mate.com/recipe/hot-shins/