Crispy fried legs finished with a sticky honey and hickory smoke glaze.
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Pat the chicken drumsticks completely dry with paper towels to ensure maximum crispiness.
In a large bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper.
Dredge each drumstick in the flour mixture, pressing firmly to coat, then shake off the excess.
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit.
Fry the chicken in batches for 12-15 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken fries, combine the hickory BBQ sauce and honey in a small saucepan over low heat until warm and fluid.
Remove the chicken from the oil and let it drain on a wire rack for 2 minutes to stay crunchy.
Toss the fried drumsticks in a large bowl with the warm honey BBQ glaze until every piece is sticky and coated.
