Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the chicken legs, skin side down first, over indirect medium heat, with the lid closed, for 25 to 30 minutes. Then brush both sides with a thin layer of the reserved sauce and continue cooking until the juices run clear and the meat is no longer pink at the bone, 25 to 30 minutes more, occasionally turning and brushing with the sauce. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the remaining sauce on the side.
Drain and add the wood chips to the smoker box of a gas grill, following manufacturer instructions, and close the lid. When the wood begins to smoke, cook the chicken legs, skin side down first, over indirect medium heat, with the lid closed, for 25 to 30 minutes. Then brush both sides with a thin layer of the reserved sauce and continue cooking until an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165°F, 25 to 30 minutes more, occasionally turning and brushing with the sauce. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the remaining sauce on the side.
Drain and add the wood chips to the charcoal, following manufacturer instructions, and close the lid. When the wood begins to smoke, cook the chicken legs, skin side down first, over indirect medium heat, with the lid closed, for 25 to 30 minutes. Then brush both sides with a thin layer of the reserved sauce and continue cooking until an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165°F, 25 to 30 minutes more, occasionally turning and brushing with the sauce. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the remaining sauce on the side.
When the wood begins to smoke, cook the chicken legs, skin side down first, above foil pan, overmedium heat, with the lid closed, for 25 to 30 minutes. Then brush both sides with a thin layer of the reserved sauce and continue cooking until the thickest part of the chicken (not touching the bone) registers 165°F, 25 to 30 minutes more, occasionally turning and brushing with the sauce. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the remaining sauce on the side.