Smoked BBQ Chicken Lollipops

INSTRUCTIONS

Put on disposable gloves as it’ll be easier to handle the chicken.
Using a very sharp knife like a paring knife, cut the leg about 1-2″ from the knuckle. You may need to go around a few times to cut through the skin, meat, and tendons.
Once you have a clean cut, push the meat/skin that is closest to the knuckle towards it and, using paper towels, pull it off. If there are any remaining bits, scrape them off with the knife.
On the fat side of the drumstick, snip off any tendons. For the remaining, part, pull the skin and meat downwards to form a ball shape – the lollipop!

Prep & Make The Drumsticks

The night before (or at least 4 hours before), add the drumsticks to a large baggie or container that will seal. Add in the Wing Wub, close the baggie/lid, and give the bag/container several shakes to ensure that all of the drumsticks are coated. Stick this into the fridge.
When you’re ready to fire these up, remove the bag from the fridge as you want to take the chill off of the drumsticks before cooking. This is when I added the foil around the exposed bones.
Set up the Yoder Smokers Flattop grill for indirect grilling. Place the Flame Fingers XL Chicken Grill on the indirect side and add the drumsticks to e
- When you add them, add one and then add the next one on the opposite side of the holder. This will help with better balance and stability.
Close the lid and cook for 20 minutes. Open the lid, rotate the drumsticks halfway around, and close the lid again for another 20 minutes.
- I strongly advise you to use heat-safe gloves when rotating the holder (remember it spins) as it will be hot.
At the 40-minute mark, remove the lollipops from the holder, remove the foil, and then dunk the lollipop into your prepared BBQ sauce. Stick the lollipop back onto the holder.
- I strongly advise you to use these grilling gloves to remove the lollipops from the holder, remove the foil, and dip them.
Bake them for another 10-15 minutes to set the sauce AND the internal temp is 165-170F.

INSTRUCTIONS

Put on disposable gloves as it’ll be easier to handle the chicken.
Using a very sharp knife like a paring knife, cut the leg about 1-2″ from the knuckle. You may need to go around a few times to cut through the skin, meat, and tendons.
Once you have a clean cut, push the meat/skin that is closest to the knuckle towards it and, using paper towels, pull it off. If there are any remaining bits, scrape them off with the knife.
On the fat side of the drumstick, snip off any tendons. For the remaining, part, pull the skin and meat downwards to form a ball shape – the lollipop!

Prep & Make The Drumsticks

The night before (or at least 4 hours before), add the drumsticks to a large baggie or container that will seal. Add in the Wing Wub, close the baggie/lid, and give the bag/container several shakes to ensure that all of the drumsticks are coated. Stick this into the fridge.
When you’re ready to fire these up, remove the bag from the fridge as you want to take the chill off of the drumsticks before cooking. This is when I added the foil around the exposed bones.
Set up the Yoder Smokers Flattop grill for indirect grilling. Place the Flame Fingers XL Chicken Grill on the indirect side and add the drumsticks to e
- When you add them, add one and then add the next one on the opposite side of the holder. This will help with better balance and stability.
Close the lid and cook for 20 minutes. Open the lid, rotate the drumsticks halfway around, and close the lid again for another 20 minutes.
- I strongly advise you to use heat-safe gloves when rotating the holder (remember it spins) as it will be hot.
At the 40-minute mark, remove the lollipops from the holder, remove the foil, and then dunk the lollipop into your prepared BBQ sauce. Stick the lollipop back onto the holder.
- I strongly advise you to use these grilling gloves to remove the lollipops from the holder, remove the foil, and dip them.
Bake them for another 10-15 minutes to set the sauce AND the internal temp is 165-170F.

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