First, you prep your chicken drumsticks by cutting around the bone 1 1/2 inches below the knuckle. Once you cut around the bone you then make sure the tendons are all cut and there is no connection of meat and skin. Now you simply slide the remaining chicken/skin up to the knuckle and then use some force to rip it over the knuckle and pull it off. Now you use a knife and clean up the exposed bone as much as possible. Push the remaining chicken that is still attached down, you want to form a now ball-like form for your lollipop. Use some kitchen shears to remove any exposed tendons and extra flappy chicken. Repeat this for all drumsticks.
Now you pat them dry and place the lollipops in a large mixing bowl. Pour your pickle juice in with them and make sure they are all submerged. Place in the fridge for 24 hours.
The next day remove your lollipops from the pickle juice and wash them and dry them off. Prepare all of your ingredients for the Nashville hot chicken dry rub and mix them well. Now season your lollipops generously, making sure they have a nice coat on them.
Once they are seasoned, wrap each lollipop with one strip of bacon and use a wooden toothpick to hold them in place.
Have your grill set up for indirect, or your smoker set, at 275 degrees. I like to use a chicken drum rack for this process. The chicken leg rack can be found here https://amzn.to/3z8lyjA Once your temp is set add your lollipops and relax. Side note, I like to use hickory wood chunks for this.
Keep an eye on your lollipops and once the temps hit 150 internal degrees begin to make your glaze. Place a saucepan over medium heat and add the maple syrup, honey and hot sauce. Stir and simmer for 3-5 minutes and let cool.
Dunk each lollipop in the sauce and make sure it's coated well. Place back on the grill until a 165 internal temperature.
Remove and let rest for 5 mins.
SERVE AND ENJOY WITH FAMILY/FRIENDS!
