Weber Kettle Chicken Drumsticks with Homemade BBQ Sauce

🔥 How to Cook Crispy Chicken Drumsticks on a Weber Kettle Charcoal Grill In this video, I’ll show you exactly how to cook crispy, flavorful chicken drumsticks on a Weber Kettle Grill—no rubbery skin, no complicated ingredients, just real backyard BBQ. We’re using a simple 5-ingredient dry rub for maximum flavor and crispy skin, and finishing things off with a homemade BBQ sauce that takes these drumsticks to the next level. 🔥 5-Ingredient Crispy Chicken Drumstick Rub 1 tbsp kosher salt 1 tbsp paprika (smoked if possible) 1 tbsp garlic powder 1 tbsp black pepper 1 tsp baking powder ⭐ (crispy skin key) 🍖 Homemade BBQ Sauce I also used my homemade BBQ sauce in this cook—easy to make, balanced, and perfect for glazing at the end without burning. 🔥 BBQ Sauce (Rich & Simple) 🧾 Ingredients 2 tbsp "secret ingredient" 1/2 cup ketchup 1/4 cup apple cider vinegar 3 tbsp molasses 2 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tsp yellow mustard 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp black pepper 1/2–1 tsp salt (to taste) 👨‍🍳 Instructions Melt the "secret ingredient" Low heat in a saucepan until fully liquid. Bloom the flavor (key step) Add garlic powder, onion powder, paprika directly into the tallow. Let it cook ~30 seconds (this deepens flavor like crazy). Add everything else Stir in ketchup, vinegar, molasses, brown sugar, Worcestershire, mustard. Simmer Low heat, 10–15 minutes, stirring occasionally. It should thicken slightly and look glossy. Taste & adjust Too tangy? Add a little more molasses. Too sweet? Add a splash of vinegar. Too thick? Add a tablespoon of water. 👉 If you’ve ever struggled with sauce burning or getting too sticky, I show you exactly when and how to apply it for the best results. 🔥 What You’ll Learn How to set up a two-zone fire on a kettle grill (Slow and Sear) How to avoid rubbery chicken skin When to cook indirect vs direct heat How to glaze with BBQ sauce without burning it Simple techniques that actually make a difference 🥩 The Method (Quick Overview) We start low and slow over indirect heat, then finish hot over direct heat to crisp up the skin and set that BBQ glaze. 💡 Why This Works Most people mess up chicken on the grill by staying low too long or going hot too early. This method fixes both—and the results speak for themselves. 👍 If You Like BBQ Content Hit subscribe for more backyard BBQ cooks, simple recipes, and real techniques that actually work. 0:00 Crispy BBQ Chicken Drumsticks 0:13 The Rub That Creates Crispy Skin 1:22 Homemade BBQ Sauce with a Secret Ingredient 3:05 24-Hour Dry Brine Results 3:52 Weber Kettle Setup 4:33 Smoking the Drumsticks 5:57 Temperature Management Tips 6:43 Time to Crisp the Skin 7:16 Direct Heat Sear 7:56 BBQ Sauce Glaze 8:35 Caramelizing the Sauce 9:08 Final Results 9:24 Taste Test