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smoked chicken leg lollipops

Sweet Chili Garlic Bacon-Wrapped Lollipop Chicken Legs

Sticky, crispy, smoky bacon-wrapped chicken lollipops with sweet chili garlic glaze. Perfect game day appetizer.
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Ingredients
  

For the Chicken Lollipops:

  • 10 –12 chicken drumsticks
  • 10 –12 strips thick-cut bacon
  • 1 –2 tbsp neutral oil or melted ghee
  • 2 tbsp GRILLNATION All-Purpose or Sweet Heat 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 or ghee
  • ½ tsp crushed red pepper optional for heat

Instructions
 

  • Use kitchen shears to cut around knuckle end of each drumstick. Push meat down toward base to form rounded "lollipop" shape. Trim excess skin and tendons for clean presentation.
  • Pat each drumstick dry. Brush with oil or ghee. Mix GRILLNATION seasoning, garlic powder, and smoked paprika. Season all sides of meat (not the bone handle).
  • Take one strip thick-cut bacon per drumstick. Starting at base of meat, spiral-wrap bacon tightly up to top. Tuck end underneath or secure with toothpick. Bacon should cover all meat but leave bone handle exposed.
  • Preheat smoker to 275°F with cherry or apple wood. For gas grill, set up 2-zone heat.
  • Place bacon-wrapped lollipops on smoker grates spaced apart. Smoke 90-120 minutes until bacon is crispy and chicken reaches 165°F internal.
  • While chicken smokes, make glaze: Melt butter in saucepan over medium heat. Add garlic and ginger, sauté 1-2 minutes. Add sweet chili sauce, honey, soy sauce, vinegar, and optional crushed red pepper. Simmer 3-5 minutes until slightly thickened. Remove from heat.
  • When chicken hits 155-160°F, brush generously with glaze. Continue smoking until chicken reaches 165-175°F and bacon is fully crispy, about 10-15 more minutes.
  • Remove from smoker. Brush with second coat of glaze. Let rest 5 minutes.
  • Serve garnished with fresh cilantro or green onions, lime wedges, and extra glaze for dipping. Optional: sprinkle with sesame seeds.

Notes

Use thick-cut bacon—thin bacon burns. Wrap bacon TIGHT with no gaps for maximum coverage. Smoke at 275°F for crispy bacon without burning. Glaze twice—once at 155°F and once before serving. Pull at 165°F minimum, 170-175°F for fall-off-bone texture. Cherry or apple wood adds sweetness. Let rest 5 minutes so glaze sets. Best served warm. Leftovers keep 3-4 days refrigerated but bacon won't be as crispy reheated.