Honey jalapeño chicken lollipops are the kind of appetizer that disappears from the plate in minutes. You take chicken drumsticks, trim them into that fun lollipop shape, wrap them in bacon, smoke them at 275°F, then glaze them with a homemade honey jalapeño BBQ sauce that’s sweet, spicy, and sticky. The bacon keeps the chicken moist and adds smokiness. The glaze caramelizes and creates this shiny coating that tastes incredible. These bacon wrapped chicken lollipops are perfect for tailgates, parties, game day, or any time you want finger food that actually tastes good.

The whole process takes about 2 hours from start to finish. You spend 20-30 minutes prepping the drumsticks and wrapping them in bacon, then they smoke for 1.5 hours until they hit 165°F internal. While they’re smoking, you make the honey jalapeño sauce on the stove. Once the chicken is done, you brush on the glaze and let it set for another 10-15 minutes. These smoked chicken lollipops look impressive and taste even better. They’re one of those recipes that makes people think you’re way better at BBQ than you actually are.

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Why the Lollipop Shape Makes These Better

Chicken lollipops get their name from how they’re prepared. You trim the meat and skin from the bottom part of the drumstick bone, pushing everything up toward the top. This creates a lollipop shape with a clean bone handle at the bottom that’s easy to hold. It’s not just for looks. The lollipop shape helps the chicken cook more evenly because the meat is in a more uniform ball shape instead of being spread out along the bone.

The clean bone also makes them way easier to eat. Nobody wants to deal with messy chicken at a party. With lollipops, you pick them up by the bone, eat the meat off the top, and you’re done. No fuss. Kids love them because they’re fun to hold, and adults love them because they’re not getting BBQ sauce all over their hands.

Trimming drumsticks into lollipops is easier than it sounds. You make a cut around the bone about an inch from the bottom, then use kitchen shears to snip through the tendons. After that, you scrape and push the meat up toward the top. The key is cutting those tendons. Don’t try to just pull the meat up without cutting. Drumsticks have thick, tough connective tissue that won’t budge unless you cut through it first.

What Makes Bacon Wrapped Chicken Lollipops So Good

Wrapping the drumsticks in bacon does two important things. First, it keeps the chicken incredibly moist during the smoke. Chicken breast and drumsticks can dry out if you’re not careful, but bacon fat renders as it cooks and bastes the meat from the outside. Second, bacon adds flavor. You get that smoky, salty, porky taste that complements the chicken and the honey jalapeño glaze perfectly.

Use regular-cut bacon, not thick-cut. Regular bacon crisps up better and is easier to wrap tightly around the chicken. Start wrapping at the base where the meat is and spiral up toward the top. Overlap each strip slightly so there are no gaps. You want full coverage. Once you’ve wrapped each lollipop, the bacon holds everything together and you don’t need toothpicks or twine.

The bacon also adds visual appeal. When the lollipops come off the smoker, that bacon is crispy and caramelized, and when you brush on the honey jalapeño glaze, it soaks into the bacon and creates this sweet-smoky combination that’s addictive.

Why Homemade Honey Jalapeño BBQ Sauce is Worth Making

You could use store-bought BBQ sauce, but homemade honey jalapeño sauce is way better. It’s made with ketchup, honey, brown sugar, Worcestershire sauce, apple cider vinegar, fresh diced jalapeños, and spices. The ketchup gives you that tomato base. The honey and brown sugar add sweetness. The Worcestershire and vinegar add tang and depth. And the fresh jalapeños bring real heat that you don’t get from jalapeño powder or hot sauce.

The beauty of this sauce is you can control the heat level. If you want it milder, remove the seeds from the jalapeños before you dice them. If you want it spicier, leave the seeds in or use three jalapeños instead of two. The honey balances out the heat, so even if you make it spicy, it’s not overwhelming. It’s sweet heat, which works perfectly with smoked chicken.

Making the sauce is simple. You throw everything in a saucepan, simmer it for about 10-15 minutes until it thickens, and you’re done. The sauce will keep in the fridge for up to two weeks, so you can make it ahead of time or make extra to use on other things like ribs, pulled pork, or burgers.

Ingredients:

Chicken:

Chicken drum legs (2-3 lbs)
Duck fat (or olive oil)
1 lb bacon
All-purpose rub

Honey Jalapeño BBQ Sauce:

1 cup ketchup
½ cup honey
2 tbsp Worcestershire Sauce
1 tbsp apple cider vinegar
½ cup brown sugar
2 jalapeños, diced
2 tbsp avocado oil
2 tsp black pepper
2 tsp kosher salt
1 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder

Instructions:

Prepare the Chicken Lollipops:Start by preparing your chicken drumsticks. Using a sharp knife, carefully cut around the bone at the bottom of each drumstick, removing the meat and skin to create a “lollipop” shape. This helps them cook evenly and makes them easier to eat.
Season the Chicken:Spray the prepared lollipops with duck fat or olive oil. Then, season them generously with your favorite all-purpose rub. Ensure all sides are well-coated for maximum flavor.
Wrap with Bacon:Wrap each drumstick with a slice of bacon, starting at the base and working your way up to the top. The bacon adds flavor and helps keep the chicken moist during smoking.
Preheat the Smoker:Set your smoker to 275°F (135°C). Use hickory wood for a robust, smoky flavor that pairs perfectly with the chicken.
Smoke the Chicken:Place the prepared lollipops in the smoker. Smoke them for about 1.5 hours, or until the internal temperature reaches 165°F (74°C). This ensures the chicken is fully cooked and safe to eat.
Prepare the Honey Jalapeño BBQ Sauce:While the chicken is smoking, prepare the sauce. Combine 1 cup ketchup, ½ cup honey, 2 tablespoons Worcestershire Sauce, 1 tablespoon apple cider vinegar, ½ cup brown sugar, 2 diced jalapeños, 2 tablespoons avocado oil, 2 teaspoons black pepper, 2 teaspoons kosher salt, 1 teaspoon smoked paprika, 2 teaspoons garlic powder, and 1 teaspoon onion powder in a saucepan. Simmer over medium heat until well combined and slightly thickened.
Glaze the Chicken:Once the chicken has reached 165°F, brush the honey jalapeño BBQ sauce generously over each lollipop. Return them to the smoker for an additional 10-15 minutes to set the glaze. This step adds a delicious layer of flavor.
Rest and Serve:Remove the chicken lollipops from the smoker and let them rest for a few minutes. This allows the juices to redistribute, making each bite juicy and flavorful. Serve and enjoy your delicious smoked BBQ chicken lollipops!

Frequently Asked Questions

Can I make these in the oven instead of a smoker?

Yeah, you can bake them in the oven at 375°F. Place them on a wire rack over a baking sheet so the bacon can crisp up all around. Bake for about 45-60 minutes until they hit 165°F internal. You won’t get the smoke flavor, but they’ll still be good. If you want smoke flavor, add a teaspoon of liquid smoke to the BBQ sauce.

What if I can’t find drumsticks?

You can use chicken wings and make traditional chicken lollipops. The process is similar but easier because wings are smaller. You cut around the smaller end of the wing drumette and push the meat up. Wings cook faster, so check them after about an hour in the smoker.

How spicy is the honey jalapeño sauce?

With two jalapeños and seeds included, it’s got a solid kick but it’s not crazy hot. The honey and brown sugar balance out the heat. If you’re sensitive to spice, remove the seeds and use just one jalapeño. If you love heat, leave the seeds in and use three jalapeños.

Can I prep these ahead of time?

Yeah, you can trim and wrap the chicken lollipops the night before. Keep them covered in the fridge. Take them out about 30 minutes before you smoke them so they come up to room temp slightly. You can also make the sauce up to a week ahead and store it in the fridge.

Why is my bacon not getting crispy?

If your bacon isn’t crisping up, your smoker temp might be too low. Make sure you’re holding 275°F throughout the cook. Also, don’t use thick-cut bacon. Regular-cut bacon renders and crisps better. And make sure you’re wrapping the bacon tight so it’s in contact with the chicken, not loose.

Honey Jalapeño Chicken Lollipops

Difficulty: Easy

Servings 8

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Ingredients

Chicken:

Chicken drum legs 2-3 lbs
Duck fat or olive oil
1 lb bacon
All-purpose rub

Honey Jalapeño BBQ Sauce:

1 cup ketchup
½ cup honey
2 tbsp Worcestershire Sauce
1 tbsp apple cider vinegar
½ cup brown sugar
2 jalapeños diced
2 tbsp avocado oil
2 tsp black pepper
2 tsp kosher salt
1 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder

Instructions

Prepare Chicken Lollipops:

Trim chicken drumsticks to form lollipops. Spray with duck fat or olive oil, then season with all-purpose rub. Wrap each drumstick with bacon.

Preheat Smoker:

Set the smoker to 275°F (135°C) and use hickory wood for smoking.

Smoke Chicken:

Place the prepared lollipops in the smoker. Smoke for 1.5 hours until the internal temperature reaches 165°F (74°C).

Make Sauce:

Combine ketchup, honey, Worcestershire Sauce, apple cider vinegar, brown sugar, diced jalapeños, avocado oil, black pepper, kosher salt, smoked paprika, garlic powder, and onion powder in a saucepan. Simmer until thickened.

Glaze Chicken:

Brush the lollipops with the prepared sauce. Smoke for an additional 10-15 minutes.

Rest and Serve:

Let the chicken rest for a few minutes before serving.

These smoked BBQ chicken lollipops are sure to be a hit at your next gathering. With their unique shape, smoky flavor, and the delicious honey jalapeño BBQ sauce, they make a perfect appetizer or party snack. Whether you’re hosting a tailgate, a party, or just a family dinner, these chicken lollipops are guaranteed to impress. Enjoy the savory goodness and watch them disappear from the plate in no time. Happy grilling!