Ingredients
Equipment
Method
Prep & Wrap
- Remove all the skin from the drumsticks. Using a sharp knife, cut around the bone and push the meat down to form a clean lollipop shape. Trim and shave the bottom of the bone so each one stands upright, then pat dry.
- Coat each lollipop with Bachan's Hot & Spicy Japanese BBQ sauce as the binder. Season evenly with the sweet BBQ rub.
- Wrap each lollipop tightly with bacon and secure with a toothpick. Lightly dust the bacon with a little extra BBQ rub. Wrap the exposed bone tips with small pieces of foil to prevent burning.
Smoke & Glaze
- Preheat your grill or smoker to 325-350°F over indirect heat. Cook for 60-90 minutes, until the bacon is crisp and rendered and the chicken reaches 185°F internal.
- Let the chicken rest for 5 minutes. Warm up the Bachan's Hot & Spicy sauce, then dunk or brush each lollipop generously to coat.
- Return the lollipops to the grill for about 5 minutes so the sauce tightens and gets sticky. Remove the foil from the bones and serve hot.
Notes
French to Stand: Shave the bottom of the bone so each lollipop stands upright. This helps them cook evenly and plate cleanly.
Skin Off: Remove the skin so the bacon can wrap tight against bare meat and crisp as it renders.
Foil the Bones: Wrap the exposed bone tips in foil so they don't burn or over-darken over the long cook. Remove before serving.
Cook to 185°F: Chicken is safe at 165°F, but drumstick meat eats better at 185°F, where the connective tissue fully renders.
Set the Glaze: After glazing, return the lollipops to the grill for about 5 minutes so the sauce tightens and turns sticky.