Pat dry the chicken legs and drizzle with some olive oil and rub it in to all sides of the drumsticks. Try to get under the skin, too.
Sprinkle with some parmesan ranch seasoning and rub it in to all sides.
Transfer the chicken legs to the smoker and place directly onto the grates. Close the lid and smoke for about 1 1/2 hours total at 275 degrees F.
About 1/2 way through cooking, flip the chicken legs.
When you have about 10 minutes left (or the internal temperature reaches 155-160 degrees F) brush the drumsticks with some of the garlic parmesan wing sauce and continue to cook.
The chicken is ready to pull at 170 degrees F (or at least a minimum of 165). Let rest for a few minutes before serving and enjoying .
