Bacon Wrapped Chicken Lollipops with Sweet Chili Garlic Glaze
There Bacon Wrapped Chicken Lollipops start with chicken drumsticks trimmed into the classic lollipop shape, wrapped in bacon, and seasoned before hitting the smoker at 325°F. Removing the chicken skin before wrapping is key, it eliminates the rubbery layer underneath the bacon and gives the bacon direct contact with the meat as it renders.
I finish the drumsticks at 185-195°F, which gives dark meat time to become tender while the bacon continues to render. During the final minutes, they’re brushed with a sticky sweet chili garlic glaze made with honey, soy sauce, garlic, and ginger, then dunked once more before serving. If you want a deeper, sweeter BBQ-style version, try my Bacon Wrapped Chicken Lollipops with Molasses Glaze.
Quick Look: Bacon Wrapped Chicken Lollipops
- What They Are: Chicken drumsticks trimmed into the classic lollipop shape, wrapped in bacon, smoked at 325°F, and finished with a sticky sweet chili garlic glaze. For a sweeter version, my The Best Chicken Lollipops recipe is perfect as an option.
- Key Ingredients: Chicken drumsticks, regular-cut bacon, all-purpose BBQ rub, garlic powder, smoked paprika, sweet chili sauce, soy sauce, honey, fresh ginger, garlic, apple cider vinegar, and butter.
- Why Remove the Skin: Removing the chicken skin before wrapping prevents a rubbery layer from getting trapped underneath the bacon and allows the bacon to sit directly against the meat. This same technique is used for my Honey Jalapeño Chicken Lollipops.
- Cooking Temperature: Smoked at 325°F to help the bacon render while the drumsticks cook through and become tender.
- Total Time: 1 hour, 45 minutes.
- Target Internal Temperature: 185-195°F in the thickest part of the meat without touching the bone.
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Why This Recipe
Bacon Replaces Chicken Skin: I remove the skin from the drumsticks before shaping them into lollipops, then wrap the exposed meat with regular-cut bacon. This prevents a rubbery layer of chicken skin from getting trapped underneath while allowing the bacon to render directly against the meat.
Air-Chilling Helps the Bacon Crisp: A 30-minute uncovered rest in the refrigerator dries the surface moisture before the lollipops hit the smoker, giving the bacon a better chance to render and crisp. When I have extra time, I’ll prep them ahead and refrigerate them uncovered for several hours or overnight. I use a similar method with my Nashville hot chicken lollipops.
Hotter Smoking Builds Better Texture: I smoke these chicken lollipops at 325°F instead of traditional low-and-slow temperatures. The higher heat helps render the bacon while the drumsticks become tender, and I wait until the final minutes to brush on the sweet chili garlic glaze so it can set without burning. For another hot-and-fast method, try my Pellet Smoked Chicken Wings, which I smoke at 400°F to help render the skin and build a crisp exterior.
Key Ingredients
For the Bacon-Wrapped Chicken Lollipops
- Chicken Drumsticks: Choose similar-sized drumsticks so they cook at roughly the same rate. The skin is removed before trimming and pushing the meat down to form the lollipop shape.
- Regular-Cut Bacon: Wraps around the exposed chicken and renders more reliably at 325°F than thick-cut bacon. I use the same regular-cut bacon for my Jalapeño Popper Lil Smokies.
- Neutral Oil: A light coating helps the BBQ rub and seasonings adhere evenly to the chicken.
- All-Purpose BBQ Rub: Provides the main savory BBQ seasoning and builds the base flavor underneath the bacon and glaze.
- Garlic Powder + Smoked Paprika: Garlic powder adds another savory layer, while smoked paprika reinforces the BBQ flavor.
For the Sweet Chili Garlic Glaze
- Sweet Chili Sauce: Forms the sweet-and-spicy base of the glaze. It’s also used in my Bang Band Chicken Wings recipe.
- Honey: Adds sweetness and helps create the sticky finish as the glaze sets.
- Soy Sauce: Adds saltiness and savory depth to balance the sweeter ingredients.
- Fresh Ginger + Garlic: Bring fresh aromatic flavor that separates this glaze from a traditional BBQ sauce.
- Apple Cider Vinegar: Provides acidity to balance the sweetness and richness of the bacon.
- Unsalted Butter: Gives the finished glaze a richer, smoother consistency.
Substitutions or Additions
- Switch Up the BBQ Rub: Use your favorite all-purpose, sweet, smoky, or spicy BBQ rub. Lemon pepper seasoning also works if you want a brighter flavor profile. For that flavor combination, try my Lemon Pepper Smoked Chicken Lollipops.
- Add More Heat: Add a small amount of cayenne or your favorite hot sauce to the sweet chili garlic glaze if you want a spicier finish. Start small so you don’t overpower the garlic, ginger, and sweet chili flavors.
- Change the Smoke Flavor: Apple or cherry wood adds a milder, slightly sweet smoke, while hickory or pecan gives the bacon-wrapped drumsticks a stronger BBQ profile.
- Swap the Sweetener: Maple syrup can replace the honey for a slightly deeper sweetness while still helping the glaze develop a sticky finish. I use maple syrup in my Maple Cayenne Smoked Party Ribs.
How to Make Bacon Wrapped Chicken Lollipops with Sweet Chili Garlic Glaze (Step by Step)
Step 1: Lollipop the Chicken Drumsticks: Using a sharp paring knife, cut completely around the narrow end of each chicken drumstick until you reach the bone, slicing through the skin, tendons, and connective tissue. Carefully work the tip of the knife around the bone to free any remaining connective tissue, then push the meat down toward the thick end of the drumstick to form the lollipop shape. Scrape away any meat or tissue left on the exposed bone for a clean finish.
Step 2: Remove the Chicken Skin: Pull the skin completely off the meat after shaping each drumstick. Since the chicken will be wrapped in bacon, leaving the skin underneath can trap moisture and create a soft, rubbery layer. Removing it allows the bacon to sit directly against the seasoned chicken as it renders at 325°F.
Step 3: Pat Dry and Season: Pat the prepared drumsticks completely dry with paper towels, then lightly coat the meat with neutral oil. Season evenly with all-purpose BBQ rub, garlic powder, and smoked paprika, making sure to coat all sides of the exposed meat.
Step 4: Wrap in Bacon and Air-Chill: Starting at the bottom of the meat, wrap each seasoned drumstick tightly with regular-cut bacon, slightly overlapping each pass so the chicken is completely covered. Secure the bacon with a toothpick if needed. Refrigerate the wrapped lollipops uncovered for 30 minutes while you preheat the smoker to 325°F. For another bacon-wrapped BBQ recipe, try my Bacon Wrapped Stuffed Onions, where the bacon also redners around the outside as it cooks.
Step 5: Smoke at 325°F: Arrange the bacon-wrapped chicken lollipops upright on the smoker grates, leaving space between each one so heat and smoke can circulate around the bacon. Smoke at 325°F until the bacon begins to render and tighten around the chicken.
Step 6: Make Sweet Chili Garlic Glaze: While the chicken lollipops are smoking, melt the butter in a small saucepan over medium-low heat. Add the fresh ginger and garlic and cook for 1-2 minutes, just until fragrant. Stir in the sweet chili sauce, honey, soy sauce, and apple cider vinegar. Simmer for 3-5 minutes, stirring occasionally, until the glaze is smooth and slightly thickened.
Step 7: Glaze the Chicken Lollipops: When the drumsticks reach 155-160°F internally and the bacon has rendered and begun to crisp, brush each lollipop generously with the sweet chili garlic glaze. Return them to the smoker at 325°F so the glaze can set while the chicken finishes cooking.
Step 8: Finish, Dunk and Serve: Continue smoking until the thickest part of the drumsticks reach 185-190°F, checking the temperature without touching the bone. Remove the lollipops from the smoker and give each one a final dunk in the warm sweet chili garlic glaze. Let them rest for 5 minutes, then serve.
James’ Grill Master Pro Tips
Use a Small Paring Knife: A short, sharp paring knife gives me better control when cutting around the bone and working through the tendons and connective tissue. I use the same type of knife when butterflying my Cajun Grilled Chicken Drumsticks.
Use a Mild Smoking Wood: Apple or cherry works especially well here because it adds smoke without overpowering the bacon or sweet chili garlic glaze. I prefer those over stronger woods like mesquite for this recipe.
Wrap the Bacon Tightly: Start at the bottom of the meat and wrap the regular-cut bacon in a tight spiral slightly overlapping each pass so there are no exposed gaps. If the end won’t stay in place, secure it with a toothpick before smoking.
Add the Glaze Near the End: Sweet chili sauce and honey contain sugars that can darken quickly at 325°F. I wait until the chicken reaches about 155-160°F before brushing on the first layer, giving the glaze time to set without spending the entire cook over the heat. I use the same late-glazing approach with my Orange Gochujang Smoked Chicken Wings.
Cook to Temperature, Not Time: Use an instant-read thermometer in the thickest part of the drumstick without touching the bone. I take these chicken lollipops to 185-195°F for more tender dark meat rather than pulling them as soon as they reach the 165°F food-safety minimum.
Chicken Lollipop Temperature Guide
Chicken lollipops should reach a minimum internal temperature of 165°F in the thickest part of the meat, according to USDA guidance. Check several lollipops if you're cooking a batch, as small ones can cook faster than larger ones.
- 165°F: Safe minimum: Chicken lollipops are safe to eat at 165°F, according to the USDA.
- 175°F+: More tender: As lollipops cook beyond the minimum safe temperature, connective tissue continues to bread down, giving the meat a more tender texture.
- 185-195°F: I prefer taking my chicken lollipops to 185-195°F. At this temperature, the meat stays juicy, and high-heat cooking gives the skin more time to render and crisp.
Bacon Wrapped Chicken Lollipops with Sweet Chili Garlic Glaze FAQs
You can, but I prefer regular-cut bacon for this recipe. It wraps more easily around the drumsticks and renders more reliably at 325°F. Thick-cut bacon can take longer to render and may still be soft by the time the chicken is finished.
Chicken is safe to eat once it reaches 165°F, but I prefer taking these drumsticks to 185-195°F. Dark meat becomes more tender at the higher temperature, and the additional cooking time gives the bacon more time to render. Check the thickest part of the meat without touching the bone.
The higher smoking temperature helps the bacon render and crisp while the drumsticks cook through. Lower smoking temperatures can leave the bacon soft before the chicken is ready. At 325°F, you still get smoke flavor while building better texture on the outside.
I recommend removing it for this recipe. Leaving the chicken skin underneath the bacon can trap moisture and create a soft, rubbery layer between the meat and bacon. Removing it allows the bacon to sit directly against the seasoned chicken as it cooks.
I add the first layer of sweet chili garlic glaze when the chicken reaches about 155-160°F and the bacon has started to render. This gives the glaze enough time to set without exposing the honey and sweet chili sauce to high heat for the entire cook. Once the drumsticks reach 185-195°F, I give them one final dunk in the warm glaze before serving.
More Bacon-Wrapped Appetizers
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Bacon Wrapped Chicken Lollipops with Sweet Chili Garlic Glaze
Equipment
- Smoker
- Small paring knife
- Instant-read meat thermometer
- Small Saucepan
Ingredients
For the Chicken Lollipops:
- 10 -12 chicken drumsticks
- 10 -12 strips thick-cut bacon
- 1 -2 tbsp neutral oil
- 2 tbsp All-Purpose 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
- ½ tsp crushed red pepper optional for heat
Instructions
Lollipop the Chicken Drumsticks
- Use a sharp paring knife, cut completely around the narrow end of each drumstick until you reach the bone, slicing through the skin, tendons, and connective tissue. Work the knife around the bone to free any remaining tissue, then push the meat down toward the thick end to form the lollipop shape. Scrape the exposed bone clean.
Remove the Skin
- Pull the skin completely off the meat. Removing it prevents a soft, rubbery layer from becoming trapped underneath the bacon and allows the bacon to sit directly against the chicken as it renders.
Pat Dry and Season
- Pat the prepared drumsticks completely dry. Lightly coat with neutral oil, then season evenly on all sides with all-purpose BBQ rub, garlic powder, and smoked paprika.
Wrap in Bacon and Air-Chill
- Wrap each drumstick tightly with regular-cut bacon, slightly overlapping each pass so the exposed meat is covered. Secure with a toothpick if needed. Refrigerate uncovered for 30 minutes while preheating the smoker to 325°F.
Smoke at 325°F
- Arrange the chicken lollipops upright on the smoker grates with space between them. Smoke at 325°F until the bacon begins to render and tighten around the chicken.
Make the Sweet Chili Garlic Glaze
- While the chicken smokes, melt the butter in a small saucepan over medium-low heat. Add the ginger and garlic and cook for 1-2 minutes until fragrant. Stir in the sweet chili sauce, honey, soy sauce, and apple cider vinegar. Simmer for 3-5 minutes, stirring occasionally, until slightly thickened.
Glaze the Chicken Lollipops
- When the chicken reaches 155-160°F and the bacon has rendered and begun to crisp, brush generously with the sweet chili garlic glaze. Return to the smoker so the glaze can set.
Finish, Dunk and Serve
- Continue smoking until the thickest part of the drumsticks reaches 185-195°F, without touching the bone when checking the temperature. Remove from the smoker, dunk each lollipop in the warm glaze, rest for 5 minutes, and serve.
Video
Notes
- Use regular-cut bacon: It wraps more easily around the drumsticks and renders more reliably at 325°F than thick-cut bacon.
- Wrap the bacon tightly: Slightly overlap each pass so the chicken completely covered. Secure the end with a toothpick if needed.
- Glaze near the end: Add the first layer when the chicken reaches about 155-160°F, then return it to the smoker so the glaze can set.
- Finish at 185-195°F: Check the thickest part of the drumstick without touching the bone. I prefer this range for tender dark meat and better-rendered bacon.
- Finish with a final dunk: Once the chicken is done, dip each lollipop in the warm sweet chili garlic glaze and rest for 5 minutes before serving.
- Store leftovers safely: Refrigerate leftovers in an airtight container within 2 hours and use within 3-4 days. Reheat until the chicken reaches 165°F.
Looks Delicious
absolutely delicious!! have made this twice and about to make it a third time.
Very easy recipe, although the lollipopping of the drums are difficult, but that’s just down to skill.