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Smoked chicken lollipops wrapped in bacon and glazed with BBQ sauce

Smoked Chicken Lollipops

James Brown
Smoked chicken lollipops are made with seasoned drumsticks wrapped in bacon, smoked at 325°F, and finished with a homemade pineapple-molasses BBQ glaze.
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Servings 4 servings
Calories 1151 kcal
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes

Equipment

  • Smoked
  • Sharp Paring Knife
  • Instant-read meat thermometer
  • Small Saucepan

Ingredients
  

  • 2-3 pound chicken drum legs
  • 2 tablespoons duck fat
  • 1 pound bacon
  • 3-4 tablespoons all purpose rub

BBQ SAUCE:

  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/2 cup pineapple preserves
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 2 teaspoons cayenne pepper
  • 1 teaspoon black pepper

Instructions
 

Form the Lollipops

  • Pat dry the chicken drumsticks. Use a sharp paring knife to cut around a drumstick, 2 inches below the knuckle, slicing through the skin and connective tissue. Clean the exposed bone, then push the meat toward the thick end to create the lollipop shape. Repeat with the remaining drumsticks.

Remove the Skin and Season

  • Pull the skin completely off each chicken lollipop. Lightly coat the exposed meat with duck fat, then season generously with the BBQ seasoning, covering all sides.

Wrap with Bacon

  • Start from the bottom, wrap each chicken lollipop with regular-cut bacon, working upward and slightly overlapping the bacon so the meat is covered. Secure the end with a toothpick if needed.

Smoke at 325°F

  • Preheat the smoker to 325°F and add hickory wood for smoke. Arrange the chicken lollipops on the grates with space between them for airflow. Smoke until the bacon develops good color and the chicken reaches about 150°F internally.

Make BBQ Sauce

  • Add the ketchup, pineapple preserves, molasses, honey, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, black pepper, kosher salt, and cayenne to a saucepan. Stir over low heat for 3-4 minutes, until the sugar dissolves and the sauce comes together.

Glaze and Finish

  • Remove the lollipops from the smoker at about 150°F and dip each one into the warm BBQ sauce until completely coated. Return them to the smoker and continue cooking until the thickest part of the drumsticks reaches 185-195°F, without touching the bone with the thermometer probe. Rest for about 8 minutes before serving.

Notes

  • Remove the skin before wrapping: Don't leave the chicken skin underneath the bacon. It can stay rubbery instead of rendering properly.
  • Use regular-cut bacon: It wraps the drumsticks more easily and renders better at 325°F than thick-cut bacon.
  • Create a flat base: Carefully trim the bottom of the drumstick knuckle so each lollipop has a stable surface and can stand upright on the smoker.
  • Glaze near the end: Wait until the chicken reaches about 150°F before adding the BBQ sauce so the sugars have less time to scorch.

Nutrition

Calories: 1151kcalCarbohydrates: 89gProtein: 37gFat: 73gSaturated Fat: 23gPolyunsaturated Fat: 13gMonounsaturated Fat: 32gTrans Fat: 0.2gCholesterol: 201mgSodium: 2704mgPotassium: 955mgFiber: 2gSugar: 69gVitamin A: 973IUVitamin C: 9mgCalcium: 118mgIron: 4mg
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