Bacon-Wrapped Lollipop Chicken Legs
Sweet chili garlic bacon-wrapped lollipop chicken legs are chicken drumsticks that have been “lollipopped” by pushing the meat down to one end to create a rounded ball shape, wrapped tightly in thick-cut bacon, seasoned with BBQ rub and smoked paprika, then smoked at 275°F for 90-120 minutes until the bacon is crispy and the chicken hits 165°F internal, then glazed with a homemade sweet chili garlic sauce made with sweet chili sauce, honey, soy sauce, garlic, and ginger. The bacon wrapping keeps the chicken incredibly juicy while creating a crispy, caramelized exterior. The sweet chili garlic glaze is sticky, glossy, sweet, tangy, and garlicky—it coats the bacon-wrapped drumsticks and creates that irresistible finger-licking finish. These bacon-wrapped chicken lollipops are perfect for game day, parties, holidays, or any time you want an appetizer that actually impresses people.
The whole process takes about 2.5-3 hours from start to finish including prep and smoking. You lollipop the drumsticks by cutting around the knuckle and pushing the meat down, wrap each one in bacon, season them, smoke them low and slow at 275°F, make the sweet chili garlic glaze while they smoke, then brush the glaze on twice—once when they hit 155°F and again right before serving. The result is chicken lollipops with crispy bacon, juicy meat, and a sticky sweet-savory glaze that tastes like the best Asian-BBQ fusion you’ve ever had.
Why Lollipopping Chicken Drumsticks Makes Them Better
Lollipopping a chicken drumstick means you cut around the knuckle end (the thin part with the tendons), then push all the meat down toward the thick end to create a ball of meat on a handle. It looks like a lollipop—hence the name.
This technique isn’t just about presentation (though it does look impressive). When you push the meat down, you expose the bone at the top, which becomes a natural handle for eating. No more greasy fingers trying to hold a slippery drumstick. People can grab the bone handle and eat the meat cleanly.
Lollipopping also compacts the meat, which makes it cook more evenly. Instead of having thin meat at one end and thick meat at the other, you have a uniform ball of meat that cooks at the same rate throughout.
The exposed bone at the top also helps with wrapping the bacon. You can wrap the bacon tightly around the meat ball without worrying about covering the handle, which gives you that clean lollipop look.
Why Thick-Cut Bacon Is Critical for This Recipe
Thin bacon doesn’t work for bacon-wrapped chicken lollipops. It’s too flimsy, tears easily when you wrap it, and burns before it crisps up. Thick-cut bacon has more fat and meat, which means it can withstand the long smoke without drying out or burning.
Thick-cut bacon also stays tight around the drumstick as it cooks. Thin bacon shrinks too much and falls off or creates gaps. You want the bacon to cover the entire meat surface so every bite has bacon in it.
When you wrap thick-cut bacon tightly in a spiral from the base to the top of the meat, the fat renders slowly at 275°F and bastes the chicken continuously. By the time the chicken hits 165°F, the bacon is crispy and caramelized on the outside but the chicken underneath is still incredibly juicy.
How Sweet Chili Garlic Glaze Ties Everything Together
The sweet chili garlic glaze is what makes these chicken lollipops next-level. It’s made with sweet chili sauce (the kind you find in Asian grocery stores or the international aisle), honey for extra sweetness, soy sauce for umami and saltiness, rice vinegar for tang, fresh garlic and ginger for aromatics, and butter or ghee for richness.
When you simmer all these ingredients together, they reduce and thicken into a glossy, sticky glaze. The sweet chili sauce provides the base flavor—sweet with a mild heat. The honey amplifies the sweetness and helps the glaze caramelize on the bacon. The soy sauce adds savory depth. The garlic and ginger add aromatic punch.
You glaze the chicken lollipops twice. The first glaze goes on when the chicken hits 155°F. This early glaze has time to caramelize and set as the chicken finishes cooking to 165°F. The second glaze goes on right before serving for that fresh, glossy finish. Two coats of glaze give you maximum stickiness and shine.
Step-by-Step Instructions
Step 1: Prepare the Chicken Lollipops
Start with 10-12 chicken drumsticks. You want them to be roughly the same size so they cook evenly.
To lollipop each drumstick, use kitchen shears or a sharp knife to cut around the knuckle end (the skinny end with the tendons). Cut through the skin and tendons all the way around, but don’t cut into the bone. You’re just cutting what’s attached to the bone.
Once you’ve cut around the knuckle, use your hands to push all the meat down toward the thick end of the drumstick. It’ll bunch up and form a ball. You might need to scrape and push a few times to get all the meat off the bone at the top.
Trim any excess skin or tendons that are hanging off. You want a clean bone handle at the top and a compact ball of meat at the bottom.
Repeat with all the drumsticks. Place them on a sheet pan or cutting board as you finish them.
Step 2: Season the Chicken
Pat each drumstick dry with paper towels. This helps the seasoning stick and helps the bacon adhere.
Brush each lollipop lightly with neutral oil or melted ghee. Just a thin coat on the meat.
In a small bowl, combine 2 tablespoons of GRILLNATION All-Purpose or Sweet Heat seasoning (or your favorite BBQ rub), 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika.
Sprinkle this seasoning mixture all over each chicken lollipop. Make sure you get it on all sides of the meat ball. Don’t season the bone handle—just the meat.
Step 3: Wrap with Bacon
Take one strip of thick-cut bacon. Starting at the base of the meat (where it meets the bone), wrap the bacon in a tight spiral around the chicken, working your way up to the top of the meat ball.
Pull the bacon tight as you wrap so there are no gaps. You want complete bacon coverage. Overlap the bacon slightly with each wrap.
When you get to the top of the meat, tuck the end of the bacon strip underneath the wrap or secure it with a toothpick. The bacon should stay in place on its own if you wrapped it tight, but a toothpick helps if it’s loose.
Repeat with all the drumsticks. Each drumstick gets one strip of bacon.
The bacon should cover all the meat but leave the bone handle exposed.
Step 4: Set Up the Smoker
Preheat your smoker to 275°F. Use mild wood like cherry or apple. These woods add sweetness and color without overpowering the bacon and glaze. Avoid heavy smoke woods like hickory or mesquite.
If you’re using a pellet smoker, set the temp to 275°F and let it preheat for 10-15 minutes.
If you’re using a charcoal or offset smoker, set it up for indirect heat at 275°F and add a small chunk of cherry or apple wood.
If you’re using a gas grill, set up 2-zone heat with one side on and one side off. Place the chicken lollipops on the cool side to prevent bacon flare-ups. Maintain 275°F on the cool side.
Step 5: Smoke the Chicken Lollipops
Place the bacon-wrapped chicken lollipops on the smoker grates. Space them out so they’re not touching—you want smoke circulation around each one.
Close the lid and smoke at 275°F for 90-120 minutes. Don’t open the lid every 15 minutes to check on them. Just let them smoke.
The bacon will slowly render and crisp up. The chicken will cook through. You’re looking for the bacon to be golden brown and crispy and the chicken to reach 165°F internal temperature.
After about 60-75 minutes, start checking the internal temperature with a meat thermometer. Insert it into the thickest part of the meat without hitting bone.
Step 6: Make the Sweet Chili Garlic Glaze
While the chicken lollipops smoke, make the glaze. In a medium saucepan over medium heat, melt 2 tablespoons of butter or ghee.
Add 4 cloves of finely minced garlic and 1 tablespoon of grated ginger. Sauté for 1-2 minutes until fragrant but not browned.
Add 1 cup of sweet chili sauce, 2 tablespoons of honey, 2 tablespoons of soy sauce, and 1 tablespoon of rice vinegar (or apple cider vinegar). If you want heat, add ½ teaspoon of crushed red pepper.
Stir everything together and bring it to a simmer. Reduce the heat to medium-low and let it simmer for 3-5 minutes, stirring occasionally, until the glaze thickens slightly. It should coat the back of a spoon.
Remove from heat and set aside. The glaze will continue to thicken as it cools.
Step 7: Glaze and Finish
When the chicken lollipops hit 155-160°F internal temperature, brush them generously with the sweet chili garlic glaze. Use a silicone brush and coat all sides of each lollipop.
Close the lid and continue smoking until the chicken hits 165-175°F internal (closer to 170-175°F gives you fall-off-the-bone tender meat, but 165°F is safe). This usually takes another 10-15 minutes after glazing.
The glaze will caramelize and get sticky as the chicken finishes cooking. The bacon should be fully crispy and golden brown.
Once the chicken hits temp and the bacon is crispy, remove the lollipops from the smoker.
Brush them with one more coat of sweet chili garlic glaze for that fresh, glossy finish.
Let them rest for 5 minutes so the glaze sets and the juices redistribute.
Step 8: Serve
Arrange the bacon-wrapped chicken lollipops on a serving platter. Garnish with fresh cilantro or sliced green onions if you want. Add lime wedges on the side for squeezing—the citrus brightens everything.
Serve with extra sweet chili garlic glaze on the side for dipping. Some people like to dunk each bite in more glaze.
Optional: Sprinkle with sesame seeds for crunch and visual appeal.
These are best served warm. They’re finger food, so provide napkins—these are sticky and messy in the best way.
Sweet Chili Garlic Bacon-Wrapped Lollipop Chicken Legs
Ingredients
For the Chicken Lollipops:
- 10 –12 chicken drumsticks
- 10 –12 strips thick-cut bacon
- 1 –2 tbsp neutral oil or melted ghee
- 2 tbsp GRILLNATION All-Purpose or Sweet Heat seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Toothpicks optional, to secure bacon
Sweet Chili Garlic Glaze:
- 1 cup sweet chili sauce
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 4 cloves garlic finely minced
- 1 tbsp grated ginger
- 2 tbsp butter or ghee
- ½ tsp crushed red pepper optional for heat
Instructions
- Use kitchen shears to cut around knuckle end of each drumstick. Push meat down toward base to form rounded “lollipop” shape. Trim excess skin and tendons for clean presentation.
- Pat each drumstick dry. Brush with oil or ghee. Mix GRILLNATION seasoning, garlic powder, and smoked paprika. Season all sides of meat (not the bone handle).
- Take one strip thick-cut bacon per drumstick. Starting at base of meat, spiral-wrap bacon tightly up to top. Tuck end underneath or secure with toothpick. Bacon should cover all meat but leave bone handle exposed.
- Preheat smoker to 275°F with cherry or apple wood. For gas grill, set up 2-zone heat.
- Place bacon-wrapped lollipops on smoker grates spaced apart. Smoke 90-120 minutes until bacon is crispy and chicken reaches 165°F internal.
- While chicken smokes, make glaze: Melt butter in saucepan over medium heat. Add garlic and ginger, sauté 1-2 minutes. Add sweet chili sauce, honey, soy sauce, vinegar, and optional crushed red pepper. Simmer 3-5 minutes until slightly thickened. Remove from heat.
- When chicken hits 155-160°F, brush generously with glaze. Continue smoking until chicken reaches 165-175°F and bacon is fully crispy, about 10-15 more minutes.
- Remove from smoker. Brush with second coat of glaze. Let rest 5 minutes.
- Serve garnished with fresh cilantro or green onions, lime wedges, and extra glaze for dipping. Optional: sprinkle with sesame seeds.
Notes
Frequently Asked Questions
Can I bake these instead of smoking them?
Yes. Bake at 375°F for 45-60 minutes until the bacon is crispy and the chicken hits 165°F. Place them on a wire rack over a sheet pan so the bacon crisps evenly. Glaze twice just like the smoked version.
What if I can’t find thick-cut bacon?
Use regular bacon but double-wrap each drumstick with two strips. This gives you the same coverage and fat content as thick-cut bacon. It’ll work but won’t look as clean.
Can I make these ahead of time?
You can lollipop and wrap the drumsticks a day ahead. Keep them covered in the fridge. Don’t smoke them until you’re ready to serve—they’re best eaten fresh and hot.
What’s the best wood for smoking chicken lollipops?
Cherry or apple wood. They add mild, sweet smoke that complements the sweet chili garlic glaze without overpowering it. Avoid hickory or mesquite—they’re too strong.
How do I know when the bacon is done?
The bacon should be golden brown, crispy, and fully rendered. If it’s still pale and floppy, give it more time. If it’s black and hard, you’ve burned it. Golden brown and crispy is the goal.
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COMMON ITEMS USED IN THESE RECIPES
Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet
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