• Course


  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Prep time

    15 minutes

  • Cook time

    40 minutes

  • Total

    55 minutes

  • Amount

    4 persons

Crispy drumsticks

If you love drumsticks, you really have to try this BBQ snack! By using the convEGGtor, the EGG functions as an oven to cook your drumsticks. This results in nice crispy drumsticks with tender, juicy meat and that delicious Big Green Egg flavour accent as an added bonus. For the rub, you can choose your own favourite spices or follow the recipe below.



  • 12 chicken drumsticks
  • 1-2 tbsp sunflower oil
  • 2 heaped tbsp garlic purée
  • 6-8 tbsp soy sauce or kecap manis


  • 1 tbsp paprika powder
  • 1 tbsp garlic powder
  • ½ tbsp ground ginger
  • ½ tbsp ground cumin
  • ½ tbsp curry powder
  • 1 tsp chilli flakes
  • 1 tbsp brown sugar
  • ½ tbsp black pepper
  • 1 tbsp salt


  • ½ red chilli pepper
  • 3 sprigs of coriander
  • 1 unsprayed lime
  • white barbecue sauce

Crispy drumsticks

In advance

  1. Place the drumsticks in the Rectangular Drip Pan and sprinkle them with the sunflower oil. Rub the oil over the drumsticks with your hand. Then scoop the garlic purée onto the drumsticks and rub it over the drumsticks as well. Finally, sprinkle with the soy sauce or kecap, mix well and let the chicken marinate for about 10 minutes. Turn the drumsticks occasionally while marinating.
  2. Meanwhile, ignite the charcoal in the Big Green Egg and heat to 200°C. Mix the ingredients for the rub.


  1. Sprinkle the rub all over the drumsticks (the rub is more than you will need, so save the rest for another time). If you like, scatter around 10 Apple Wood Chips over the glowing charcoal and place the convEGGtor in the EGG. Place the Disposable Drip Pan on top of it and place the grid in the EGG.
  2. Lay the chicken on the grid and close the lid of the EGG. Bring the temperature of the EGG back up to 200°C and let the drumsticks cook for about 40 minutes until they are nice and crispy and have a core temperature of 77°C. You can measure the core temperature with a probe thermometer.
  3. In the meantime, prepare the garnish. Remove the stem from the chilli pepper and cut the pepper into thin rings. Pluck the leaves from the coriander and chop finely. Grate some of the lime peel and cut the fruit into wedges.
  4. When the specified core temperature is reached, remove the drumsticks from the EGG. Put them on a plate and sprinkle them with the chilli, coriander and lime zest. Serve with the white barbecue sauce and lime wedges to squeeze the juice over the drumsticks.

Tip: if your Big Green Egg is heated to 200 °C, we recommend using soaked wood chips. To soak them, leave them in water for about 20 minutes. If your EGG is still warming up, you can use dry wood chips as well.

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