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1.
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For the rub: Mix the five-spice powder, 1 teaspoon salt, 1/2 teaspoon pepper, granulated garlic, and onion powder together in a bowl.
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3
Smear the spices all over the drumsticks.
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4
Cover and refrigerate for several hours or overnight.
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5
2.
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Prepare an outdoor grill with a medium-hot fire on one side of the grill for both direct and indirect cooking.
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Position a drip pan under the grate on the cool side.
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Toss 1/2 cup soaked wood chips onto the coals.
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3.
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Lay the turkey legs on the grate over the drip pan.
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Cover the grill and position the lid's vent holes directly over the meat.
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When the fire dies down, after 45 minutes or so, add about a 1/2 dozen pieces of cold charcoal and the remaining wood chips to maintain a medium to medium-low smoky fire.
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4.
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Meanwhile, make the mop: Whisk together the garlic, ginger, vinegar, soy sauce, sesame oil, hoisin, chili sauce, and scallions.
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5.
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Set aside about half the sauce for serving.
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After about 1 hour, mop the turkey drumsticks with some of the mop and flip.
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Mop and flip every 10 minutes or so until the legs are browned and glazed and an instant-read thermometer inserted into the thickest part of the thigh registers about 170 degrees F, 30 to 40 minutes more.
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Serve the drumsticks with the reserved mop on the side.
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Calories: 580
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Total Fat: 18 grams
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Saturated Fat: 5 grams
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Total Carbohydrate: 6 grams
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Protein: 93 grams
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Sodium: 1126 milligrams
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Cholesterol: 395 milligrams
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27
Fiber: 0.5 grams
