First thing, prepare all of the chicken lollipops by cutting around the drum legs, about 2” below the knuckle. Remove all of the meat/skin and the excess tendons. Now press down on the meat to form it into a lollipop shape. Repeat this process for all of the drum legs.
Spray the chicken lollipops with duck fat as a binder and season them generously with an All Purpose Rub. Set them aside until ready to cook.
Fire up the smoker to 275F degrees. Add some hickory wood chunks for added smoky flavor.
Place the chicken lollipops on the smoker using a smoke rack and smoke for about 1.5 hours. Once the chicken reaches 135F internally it is time to make the bbq sauce.
In a saucepan add ketchup, brown sugar, pineapple preserves, honey, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, black pepper, kosher salt and cayenne. Whisk this together for 3-4 minutes to get a good consistency.
Remove the chicken Lollipops from the smoker at 150F degrees and dunk them in the BBQ sauce. Place them back on the smoker until they reach an internal temperature of 165F degrees.
Remove and rest for 8 minutes, serve and enjoy!