Bacon Wrapped Chicken Lollipops with Sweet Chili Garlic Glaze
Bacon Wrapped Chicken Lollipops smoked at 325°F until the bacon renders and the drumsticks become tender, then finished with a sticky 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.
Nutrition
Calories: 261kcalCarbohydrates: 16gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 75mgSodium: 585mgPotassium: 232mgFiber: 1gSugar: 13gVitamin A: 243IUVitamin C: 0.4mgCalcium: 51mgIron: 2mg
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