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Add a sauce pan with all the ingredients for the BBQ Glaze (BBQ sauce, honey, bourbon, and habanero sauce) as the chicken finishes cooking. Warm up for 1-2 minutes. Once warm, pull the saucepan off, stir the mixture, and carefully dip each lollipop into the sauce until it is evenly coated. Let the excess glaze drain off and place the coated.

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Warm up for 1-2 minutes. Once warm, pull the saucepan off, stir the mixture and carefully dip each lollipop into the sauce until it is evenly coated. Let the excess glaze drain off and place the chicken back on the smoker rack. Repeat for each lollipop, then let cook for 5 more minutes.

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Remove any skin and little pieces of meat from above the cut you made. Cut along the base. Clean up the very end of the bone. Using a sharp knife or kitchen scissors cut the tendons that attach the meat to the bone and remove them. Cut through the tendons. Push the meat down along the bone to create a lollipop.

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Season each drumstick. Wrap bacon around meaty part of the drumsticks. Season again. Place drumsticks on grill standing up. Cook for 40 minutes or until bacon starts to get a little crispy. Dunk meat end of drumsticks in BBQ sauce and place back on grill. Cook until internal temp of meat reaches 170 degrees.

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4. Make the sauce: Doesn't get any easier than this, all the kids in the pool and simmer for 10-15mins. I use a tall skinny pot, this will make sense in a bit. 5. Heat the Smoker to 275F. I like to use hickory or mesquite. Place the lollipops on the grill trying your best to stand them up.

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SEASON. Add the baking powder to a medium-sized bowl and add the spices to a separate medium-sized bowl. Dip the chicken legs into the baking powder and then coat in the spices. If the spices aren't sticking to the chicken, spray the legs with a bit of cooking oil spray then coat in the spices.

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In a saucepan add ketchup, brown sugar, pineapple preserves, honey, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, black pepper, kosher salt and cayenne. Whisk this together for 3-4 minutes to get a good consistency. Remove the chicken Lollipops from the smoker at 150F degrees and dunk them in the BBQ sauce.

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Well, these BBQ Chicken Lollipops are sweet, but these are a bit meatier, literally. These mouthwaterin' morsels are marinated and dry-rubbed before they're smoked and basted in butter. These delights need big bites, but they're perfect for your next party, get-together or family dinner. Go step-by-step with the recipe below, or watch.

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I put an aluminum pan under the grill but over the "ConvEGGtor". Place your chicken lollipop on the grill and cook at 250 degrees for about 60 minutes or until internal temperature reaches 140-145 degrees F. Increase BBQ temperature to 375 degrees F. and cook for an additional 45 - 60 minutes.

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The butter adds flavor and moisture to the cooking process, but it doesn't need to cover the chicken. Once the smoker is up to temp, place the Chicken Lollipops in the pan with the bones sticking up straight. Close the lid and let it cook for 2 hours. After 2 hours the internal temperature should be in the 165-170 range.

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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.

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Sauce the Lollipops: When the internal temperature of the meat is between 175 and 180 degrees F, brush the lollipops with the classic barbecue sauce. Close the lid and continue to cook until the internal temperature is about 185 degrees F, basting with barbecue sauce occasionally; about 15 more minutes.

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Smoke the bacon wrapped chicken lollipops. Place the chicken lollipops on the smoker, close the lid, and cook until they reach an internal temperature (not touching the bone with the thermometer) of 135 degrees F. At this point, increase the heat in your grill to 375 degrees F to crisp the bacon. Add the sauce and finish cooking.

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Place the pan into the oven and bake for 35 minutes. Remove from the oven, remove the foil (if using) dip the drumsticks into the BBQ sauce and place them back onto the Chicken Drumsticks holder. Pop the pan back into the oven for 10-15 minutes to set the sauce and allow the drumsticks to get to 165-170F.

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Step 1: Prepare the chicken lollipops. With clean hands, take each drumstick and use a sharp knife to make a cut around the bone, near the knuckle. Slide the meat as far as you can down to the opposite end, and then peel the leftover skin and fat over the knuckle and discard.

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Wrap a little bit of foil over the bones to prevent burning, if you like. Repeat this step for the rest of the drumsticks. Add all the ingredients for the seasoning into a bowl (or your favorite bbq seasoning), mix thoroughly and then coat the meat. Set aside until ready to cook. Preheat your smoker for 275F indirect.