Smoked Chicken Drumsticks (Ninja Woodfire)

There’s something magical about the flavor of smoked chicken—especially when it’s easy enough for a weeknight dinner. These Smoked Chicken Drumsticks made in the Ninja Woodfire Grill & Air Fryerare juicy, smoky, and full of bold seasoning, with just a handful of pantry spices. No need to fire up a full smoker or guess the timing—just trust the internal temperature, and let the Woodfire do the rest.

Whether you’re new to the Ninja Woodfire or just want a foolproof chicken recipe, this is the one to start with.

Why You’ll Love This Recipe

• ✅ Smoky flavor without the hassle of a smoker

• ✅ Easy pantry spice rub

• ✅ No guesswork—cooked to perfect internal temp

• ✅ Family-friendly and great for batch cooking

Ingredients

This recipe is written for 6–8 drumsticks but easily scales up for a crowd.

• 6–8 chicken drumsticks

• 1 tablespoon brown sugar

• 1 tablespoon paprika (sweet or smoked)

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon neutral oil (like vegetable or sunflower)

• Woodfire pellets (optional, but recommended for extra smoky flavor)

Instructions

1. Prep the Drumsticks

Pat chicken drumsticks dry with paper towels.

2. Season

In a large bowl, mix brown sugar, paprika, onion powder, garlic powder, salt, black pepper, and oil. Toss the drumsticks in the seasoning mixture until evenly coated.

3. Preheat the Ninja Woodfire

• Set to Smoker mode at 350°F (175°C).

• Add woodfire pellets if using.

• Preheat until prompted.

4. Insert Temperature Probe

Place the temperature probe into the thickest part of one drumstick (avoid touching bone). Set the internal temp target to 165°F (75°C).

5. Smoke the Chicken

Arrange drumsticks in the basket or grill grate with space between them. Close the lid and let the Woodfire do its thing.

6. Rest and Serve

Once the chicken reaches 165°F, remove and let rest for 5 minutes before serving. (it should take 50-60 mins)

🧑🏽‍🍳 Pro Tips

• Use a probe! Many Ninja Woodfire models come with one built in. If yours didn’t, grab a digital one—it makes a big difference.

• Go for crispy skin: After hitting 165°F, switch to Air Fry mode for 3–4 minutes at 400°F to crisp things up.

• Pellet choice matters: For richer smoke flavor, go with a robust blend. For mild smoke, stick with all-purpose pellets.

• Let it rest: This keeps the juices in and the texture perfect.

🍽️ What to Serve with Smoked Chicken Drumsticks

• Classic coleslaw

• Grilled corn on the cob

• Potato wedges or fries

• Mac and cheese

• Simple green salad or roasted veggies

🧊 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze cooked drumsticks in a freezer-safe bag for up to 2 months.

• Reheat: Air fry at 350°F for 6–8 minutes until warmed through, or microwave in 30-second bursts (skin won’t be crispy, though).

❓FAQ

Can I use frozen drumsticks?

Yes—just thaw them completely before seasoning and cooking to ensure even smoking and texture.

What if my Ninja Woodfire didn’t come with a probe?

You can still use an external digital thermometer. Just check the thickest part of the drumstick, and aim for 165°F.

Can I use this seasoning on thighs or wings?

Absolutely! This rub works well on all cuts of chicken. Adjust probe placement and check temps accordingly.