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Bacon-wrapped chicken lollipops glazed with molasses on a grill rack, bones wrapped in foil, outdoors

Molasses Candied Bacon Wrapped Chicken Lollipops

Molasses candied bacon wrapped chicken lollipops: frenched drumsticks wrapped in thick-cut bacon, smoked at 275°F, and glazed in layers with a molasses butter sauce.
Servings 8 lollipops
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
 

  • French each drumstick: cut around the bone 1½ to 2 inches below the meat, scrape the skin and tendons down to a clean bone handle, trim, and pat dry.
  • Coat each drumstick lightly with avocado oil and season all sides with BBQ rub. Wrap one slice of thick-cut bacon around each, overlapping toward the meaty end, and secure with a toothpick if needed.
  • Preheat the pellet grill to 275°F. Smoke the lollipops with space between them for about 45 to 60 minutes, until the internal temperature reaches about 150°F.
  • While the chicken smokes, warm the molasses, honey, melted butter, BBQ sauce, Dijon, apple cider vinegar, Worcestershire, garlic powder, and cayenne over low heat until smooth.
  • Once the chicken hits about 150°F, brush the glaze over each lollipop. Continue glazing every 10 minutes until the internal temperature reaches 175 to 185°F.
  • For extra crisp bacon, finish over direct heat 1 to 2 minutes, watching closely so the molasses does not burn. Garnish with fresh parsley and serve immediately.

Notes

Grill Master Tip: Don't rush the bacon, and wait to glaze until the chicken hits about 150°F so the molasses sugars don't burn. Brush thin coats every 10 minutes to build a lacquered finish, and cook to texture: chicken is safe at 165°F, but pull these around 180°F so the dark meat gets tender. Store leftovers airtight up to 4 days, reheat at 325°F, and avoid microwaving to keep the bacon's texture.