Honey Jalapeño Chicken Lollipops
Honey Jalapeño Chicken Lollipops feature bacon-wrapped chicken drumsticks smoked at 325°F and finished with a homemade honey jalapeño BBQ glaze. The combination of smoky bacon, sweet honey, and fresh jalapeños delivers a sticky, sweet-heat finish.
Equipment
- Smoker
- Sharp Paring Knife
- Instant-read meat thermometer
- Small Saucepan
Ingredients
For the Chicken Lollipops
- 2-3 lbs Chicken drum legs
- Duck fat or olive oil
- 1 lb bacon
- 3 tbsp 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
Form the Lollipops
- Dry the drumsticks with paper towels. Cut around the narrow end of each bone using a sharp paring knife, separating the meat and tendons. Remove all the skin, clean the exposed bone, and gather the meat toward the thick end. Carefully trim the bottom knuckle to create a level surface so the lollipops can stand upright.
Season the Chicken
- Rub a thin layer of duck fat or olive oil over the prepared drumsticks. Coat the meat evenly with all-purpose BBQ seasoning, including the sides and underside.
Wrap with Bacon
- Begin wrapping regular-cut bacon around the thickest portion of each drumstick, continuing toward the exposed bone. Keep the overlap minimal so the bacon can render evenly.
Smoke at 325°F
- Preheat your smoker to 325°F with hickory wood. Position the lollipops upright on the grates, leaving room between them. Cook until the bacon has rendered and the chicken reaches approximately 165°F internally. Timing will vary with drumstick size and smoker conditions.
Make the Honey Jalapeño BBQ Sauce
- While the chicken is smoking, add the ketchup, honey, brown sugar, diced jalapeños, Worcestershire sauce, apple cider vinegar, avocado oil, and the listed spices to a saucepan. Simmer over medium-low heat for 8—10 minutes, until the peppers soften and the sauce lightly thickens.
Glaze and Finish
- Dip or brush each lollipop with the prepared glaze once the chicken reaches 165°F. Place them back on the smoker until the coating becomes tacky and the internal temperature reaches 185—195°F. Let rest for 5—10 minutes before serving.
Video
Notes
- Bacon: Use regular-cut bacon with minimal overlap so it renders evenly around the chicken.
- Secure the Wrap: If the bacon starts unraveling, secure it with a toothpick. Remember to remove toothpicks before serving.
- Sauce Safety: Reserve a separate portion of the honey jalapeño BBQ sauce for serving. Discard any sauce used for dipping the chicken; don't pour it back into the reserved sauce.
- Skin Removal: I originally left the skin on underneath the bacon, but it turned rubbery. I now recommend removing it completely before wrapping.
Nutrition
Calories: 596kcalCarbohydrates: 43gProtein: 31gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 116mgSodium: 1984mgPotassium: 604mgFiber: 1gSugar: 38gVitamin A: 467IUVitamin C: 3mgCalcium: 54mgIron: 2mg
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