Chicken Drumsticks

Pat the drumsticks dry. In a bowl or bag, mix thoroughly with a little oil and "Rubway to Heaven". Let marinate in the refrigerator for several hours, ideally overnight.

Set up an indirect heat zone at 180–200°C (optionally add some smoking wood). Place a drip tray underneath.

Place the drumsticks skin-side up over indirect heat, close the lid, and cook for 30–40 minutes.
Goal: Core temperature of 85–90°C at the thickest point (without touching the bone).

Brush with maple syrup shortly before the end and cook for another 3–5 minutes until the glaze is lightly caramelized. For extra crunch, briefly roast directly at high heat.

Let the drumsticks rest for 3–5 minutes. If desired, sprinkle lightly with rub for extra flavor and serve hot (for example, with coleslaw, potatoes, or corn).

- Do not use marinade that has touched raw poultry for glazing unless it has been boiled for 2–3 minutes.
- Oven option: 190°C top/bottom heat, on a rack over a baking sheet for 35–45 minutes; finish briefly under the broiler for color.