Looking for a fun and delicious twist on chicken drumsticks? These Chicken Lollipops are just what you need! Perfect for BBQs and gatherings, they combine juicy chicken, savoury bacon, and a tangy BBQ glaze. This recipe is all about transforming ordinary drumsticks into something extraordinary. Cooked hot and fast in a ProQ Bullet Smoker, these lollipops get a perfect hint of smoke that elevates their flavour. After smoking, they get a final char directly over the coals, ensuring a crispy exterior that’s sure to impress. Follow these steps to create a finger-licking appetizer that’s packed with flavour and sure to be a hit at any gathering.
Chicken Lollipops
Brine Ingredients:
Chicken Ingredients:
Seasoning Ingredients:
Wrapping Ingredients:
Glaze Ingredients:
Instructions
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The French Trim:
Make a slit around the circumference of the drumstick bone, twice, to get the tendons. Scrape the skin towards the top and pull it up and over. Use needle nose pliers to pull up and cut the tendons. Remove the pin bone by bending and snapping it at the base.
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The Brine:
Combine brine ingredients and boil. Cool down with ice and cold water, then add the chicken. Refrigerate for 4 hours.
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Layer that Flavour:
Remove chicken from brine and pat dry. Spray with olive oil and coat with BBQ rub. Wrap each drumstick with bacon and secure with Grill Pinz. Lightly dust with Hogwash BBQ Rub and wrap exposed bone in foil.
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Prep the BBQ/Smoker
Preheat BBQ/Smoker to 232°C using a fuel dome/vortex for high temperature. Add a chunk of apple wood for smoking.
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The Cook:
Place chicken lollipops on the grill, turn every 10 minutes. Cook until internal temperature reaches 65°C (150°F).
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The Sauce:
Dunk lollipops in BBQ sauce. Continue grilling until internal temperature reaches 79°C (175°F). Optionally, dunk in sauce again during this stage.
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Final Touch:
For a bit of char, place each lollipop in the center of the grill for a few seconds before serving.
Equipment
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Note
For extra flavour, marinate the chicken in the seasoning mixture for at least an hour before grilling.
These can also be baked in an oven at 230°C for 35-40 minutes if you don't have a grill.
