Go Back
–+ servings
Bacon wrapped chicken lollipops glazed with molasses on a wire rack, bones wrapped in foil, outdoors

Bacon Wrapped Chicken Lollipops with Molasses Glaze

James Brown
Bacon Wrapped Chicken Lollipops with Molasses Glaze are made with skinless drumsticks wrapped in thick-cut bacon, smoked at 325°F, and finished with layers of stick molasses butter glaze.
No ratings yet
Servings 8 lollipops
Calories 387 kcal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Equipment

  • Pellet Grill or Smoker
  • Sharp boning knife
  • Small Saucepan
  • Basting Brush
  • Instant-read meat thermometer

Ingredients
  

Chicken

  • 8 chicken drumsticks frenched into lollipops
  • 8 slices thick-cut bacon
  • 1 tablespoon avocado oil
  • 2 tablespoons BBQ seasoning
  • fresh parsley chopped, optional garnish

Molasses Butter Glaze

  • 1/4 cup molasses
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons BBQ sauce your favorite
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional

Instructions
 

Shape the Chicken Lollipops

  • Remove the skin from each drumstick. Using a small, sharp paring knife, cut completely around the bone about 1 1/2-2 inches below the meat, working through the tendons. Scrape the remaining tissue away from the exposed bone, push the meat upward, and trim any loose tendons or cartilage to form the lollipop shape,

Season and Wrap with Bacon

  • Lightly coat each drumstick with avocado oil and season with the BBQ rub. Wrap one slice of thick-cut bacon snugly around each lollipop, overlapping slightly. Secure the end of the bacon with a toothpick so it stays against the chicken while cooking.

Smoke at 325°F

  • Preheat the smoker to 325°F. Arrange the lollipops upright on the grates with space between each piece. Cover the exposed bones with foil if desired. Smoke until the chicken reaches about 150°F internally and the bacon has started to render, about 45-60 minutes depending on size.

Make the Molasses Butter Glaze

  • While the chicken smokes, combine the molasses, honey, melted butter, BBQ sauce, Dijon, apple cider vinegar, Worcestershire, garlic powder, and cayenne in a saucepan. Warm over low heat, stirring until smooth.

Glaze and Finish

  • At about 150°F internal temperature, brush each lollipop with a thin layer of warm glaze. Continue cooking at 325°F, adding another light coat about every 10 minutes, until the thickest part of the chicken reaches 185-195°F without touching the bone.

Video

Notes

  • Remove the Skin: Chicken skin trapped underneath the bacon can remain rubbery, so remove it before wrapping.
  • Use Thin Layers of Glaze: Several light coats set better than one heavy application. Molasses and honey contain sugars, so watch the exterior as it darkens. 
  • Cook by Temperature: Chicken is safe at 165°F, but I prefer drumsticks at 185-195°F for a more tender texture. Check the thickest part of the meat without touch the bone. 

Nutrition

Calories: 387kcalCarbohydrates: 20gProtein: 18gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 101mgSodium: 398mgPotassium: 448mgFiber: 1gSugar: 16gVitamin A: 271IUVitamin C: 1mgCalcium: 73mgIron: 3mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe