Bbq Chicken Lollipop Recipes

BBQ CHICKEN LOLLIPOPS

Steps:

• Wrap the bone end of each drumstick with foil, and then season the meat with bbq rub.
• Setup your smoker to cook at 365 degrees.
• Place the drumsticks directly on the grill grate and let them cook for ten minutes, and then flip.
• Combine all of the sauce ingredients in a bowl and set aside.
• After 20 minutes spot check the internal temperature of the drumsticks. When the internal temperature hits 165 dip each of the drumsticks in the sauce, and then place them back on the grill grates.
• Continue to cook the chicken drumsticks until the internal temperature hits 175 degrees.

BBQ CHICKEN LOLLIPOP RECIPE

Steps:

• Preheat grill to 375 degrees over indirect heat with cherry wood. Using a sharp knife, trim chicken drumsticks at the base of the meat, cutting all the way around until tendons, and skin are completely disconnected. Pull disconnected skin and tendon all the way down off the end of the bone, using a paper towel (or an actual towel) to help with grip.
• On the other side of the bone (where the meat is), cut the tip of the bone and cartilage, as well as a sliver of meat to help create a flat surface for the chicken drumstick to stand. Trim off the remaining skin to expose meat.
• In a medium-sized mixing bowl, place trimmed drumsticks and drizzle in olive oil. Mix around until all meat on drumsticks are covered. 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.

SMOKED MAPLE WHISKEY CHICKEN LOLLIPOPS

Steps:

• To make the seasoning: in a small bowl, stir together all the ingredients. Store any unused seasoning in an airtight container, in a cool dry place, for 1 to 2 months.
• To make the chicken: Make a cut about one-third of the way down the drumstick toward the knuckle side. Cut all the way around the drumstick and pull off the excess meat and skin until the bone is clean. Trim off any excess tendons. Press the meat on the drumstick down to form your "lollipop." Repeat this step for each drumstick.
• Place 1 cup seasoning in a medium bowl and, one by one, season each lollipop inside the bowl. Set the drumsticks aside and discard any remaining seasoning.
• Preheat the smoker for indirect cooking over medium heat (325°F). Add some oak or cherrywood chunks or chips to the smoker for more smoke flavor.
• Place the chicken lollipops in the smoker, on a drumstick hanger (if using). Cook for 1½ to 2 hours until the internal temperature reaches 175°F.
• To make the glaze: When the chicken is close to being done, preheat a grill or fire pit for direct cooking over medium heat (300°F).
• Pour the whiskey into a saucepan and place it over the fire. Bring to a simmer and cook for 1 to 2 minutes. Stir in the remaining glaze ingredients and cook until the glaze is warm and the sugar dissolves.
• Remove the saucepan from the heat and carefully dip each lollipop into the glaze until it is evenly coated, letting the excess glaze drain back into the pan.
• Placed the glazed chicken back on the smoker and cook for 5 minutes. Remove and let cool for 2 to 3 minutes. Serve with any extra sauce on the side.