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These smoky, sweet, and bacon-wrapped chicken lollipops are a delicious way to make a scene at your next backyard barbecue. With a few simple steps you can transform your everyday chicken drumstick cooks into something with a little more flair. So, what is a chicken lollipop? Essentially it’s a frenched chicken winglet or drumstick that has the meat cut loose from the bone end and pushed down, creating a lollipop appearance. This recipe comes from our friend Dylan Kucmierowski and his Yoder Smokers YS640S pellet grill, and we’ve got a video link below so you can watch his technique! Thanks, Dylan!
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Recipe by @dylank_official on Instagram
Video tutorial here: https://www.instagram.com/dylank_official
INGREDIENTS
- Chicken drumsticks
- Bacon (thin cut)
- Johnboy and Billy mild grillin sauce
- Johnboy and Billy Signature Chicken Rub
INSTRUCTIONS
- Set smoker to 250°F
- Cut from the thin part of the drumstick and take the meet off the knuckle
- Push down the meat to make a lollipop shape
- Season generously with your chicken rub
- Use two slices of bacon to wrap the meat
- Cover the cleaned bones in tin foil so they don’t burn!!
- Place the chicken on a hanging rack or standing up in your smoker
- Let smoke until 100°F internal temp
- Crank up the heat on your smoker to 400°F
- Allow the bacon to crisp up and chicken meat to cook to 175°F internal (yes the chicken will still be juicy and fall off the bone, I cook all my wings to this temp!)
- Near the end of the cook, baste the chicken in the grillin sauce to ensure the sauce doesn’t burn! I do this about 3-4 times to get a nice coating!
- Allow the chicken to rest for about 15 minutes and enjoy!!
These smoky, sweet, and bacon-wrapped chicken lollipops are a delicious way to make a scene at your next backyard barbecue. With a few simple steps you can transform your everyday chicken drumstick cooks into something with a little more flair. So, what is a chicken lollipop? Essentially it’s a frenched chicken winglet or drumstick that has the meat cut loose from the bone end and pushed down, creating a lollipop appearance. This recipe comes from our friend Dylan Kucmierowski and his Yoder Smokers YS640S pellet grill, and we’ve got a video link below so you can watch his technique! Thanks, Dylan!
—
Recipe by @dylank_official on Instagram
Video tutorial here: https://www.instagram.com/dylank_official
INGREDIENTS
- Chicken drumsticks
- Bacon (thin cut)
- Johnboy and Billy mild grillin sauce
- Johnboy and Billy Signature Chicken Rub
INSTRUCTIONS
- Set smoker to 250°F
- Cut from the thin part of the drumstick and take the meet off the knuckle
- Push down the meat to make a lollipop shape
- Season generously with your chicken rub
- Use two slices of bacon to wrap the meat
- Cover the cleaned bones in tin foil so they don’t burn!!
- Place the chicken on a hanging rack or standing up in your smoker
- Let smoke until 100°F internal temp
- Crank up the heat on your smoker to 400°F
- Allow the bacon to crisp up and chicken meat to cook to 175°F internal (yes the chicken will still be juicy and fall off the bone, I cook all my wings to this temp!)
- Near the end of the cook, baste the chicken in the grillin sauce to ensure the sauce doesn’t burn! I do this about 3-4 times to get a nice coating!
- Allow the chicken to rest for about 15 minutes and enjoy!!
