Ingredients
Equipment
Method
- French each drumstick by cutting around the bone at the narrow end. Scrape meat down toward the thick end to expose 2 to 3 inches of clean bone. Remove all skin from each drumstick.
- Mix salt, garlic powder, smoked paprika, and black pepper. Season all drumsticks evenly on the meat portions only.
- Wrap each drumstick in one slice of thin-cut bacon in a spiral pattern, covering all exposed meat. Secure ends with toothpicks if needed.
- Preheat smoker to 300°F with applewood for smoke. Set up for indirect heat.
- Place bacon-wrapped lollipops on smoker grates bone-side up. Smoke for 40 to 50 minutes until internal temperature reaches 175°F.
- While lollipops smoke, combine all glaze ingredients in a saucepan over low heat. Simmer 5 to 7 minutes, stirring until smooth and slightly thickened. Keep warm.
- When lollipops reach 175°F internal temperature, brush generously with glaze. Close lid. Wait 3 to 4 minutes. Apply second coat of glaze. Continue cooking until internal temperature reaches 185°F, about 10 more minutes total.
- Remove from smoker. Rest for 10 minutes uncovered. Remove toothpicks. Serve immediately while bacon is crispy and glaze is sticky.
Nutrition
Notes
Removing the skin before wrapping is critical. Skin under bacon stays rubbery and prevents proper crisping. Thin-cut bacon works better than thick-cut because it crisps in the same time needed to cook the chicken.
If bacon starts to burn before chicken reaches 185°F, reduce smoker temperature to 275°F.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 to 12 minutes. The bacon will soften when cold but crisps back up when reheated.