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.