Our evaluations and product assessments are conducted using a thorough and unbiased approach. Should you choose to buy any items through our provided links, we might receive a commission Read our disclosures.
These Smoked Chicken Lollipops are a true Texas treat. The process involves scoring the skin, seasoning the meat, and slow-smoking it to perfection. The result? Tender, flavorful drumsticks that will be an instant hit at your next BBQ. Follow along as we break down each step!
Smoked Chicken Lollipops Cooking Time
- 30 minute prep time
- 2 ½ Smoked
- 15 Minute Resting
Smoked Chicken Lollipops Ingredients
- 1KG Chicken Drumsticks
- Hardcore Carnivore meat Chillida Texas chili lime rub – Or a chicken Rub from Amazon
- Sweet Baby Rays BBQ Sauce on Amazon
- Butter
Smoked Chicken Lollipops Instructions
1. Prep the Drumsticks
- Score the top of each chicken leg to pull the skin down.
- Use a fillet knife to get under the skin and remove any tenderloins.
- Cut out all the tenderloins, as they won’t be part of the final dish.
- Pat the drumsticks dry with paper towels.
2. Remove the Tiny Bone (fibulae)
- At the bottom end of each drumstick, make a small incision with the fillet knife.
- Twist the fibulae bone gently to remove it. If it doesn’t come out fully, grab the other end of the bone and pull it out.
3. Season the Drumsticks
- In a bowl, generously coat the drumsticks with Hardcore Carnivore Meat Chillida Chilli Lime Rub.
- Make sure each drumstick is evenly seasoned.
4. Wrap the Exposed Bones
- Wrap the exposed bones with foil to prevent them from burning during smoking.
5. Prep the Smoker
- Fire up your pellet smoker and set the temperature to 140°C (284°F).
- Place a knob of butter in a foil pan and melt it in the smoker.
6. Smoke the Drumsticks
- Once the smoker reaches the target temperature, add the seasoned drumsticks.
- Smoke for 2 hours or until the internal temperature reaches 79°C (175°F).
7. Glaze and Finish
- Remove the drumsticks from the smoker.
- Dip each one in Sweet Baby Ray’s Hickory and Brown Sugar Barbecue Sauce.
- Place them on a wire rack to avoid making a mess.
- Return the drumsticks to the smoker for an additional 30 minutes at 140°C (284°F).
8. Cool and Enjoy!
- Let the drumsticks cool slightly before serving. Resting for 15 minutes.
- These flavorful smoked chicken drumsticks are sure to become a family favorite!
Even if this is your first time trying this recipe, it’s bound to be a hit. Happy smoking!
Products we use or Recommend
Wood Selection: Experiment to find your Favorite.
Dependable Brisket Carving Knife: A long carving knife makes it easier to slice thin, tender brisket portions.
Brown Butcher Paper: Use this for wrapping the brisket during the cooking process.
Two-Zone Thermometer: Consider using the Thermoworks Smoke Unit for accurate temperature monitoring.
Instant Read Thermometer: A reliable choice for checking internal meat temperature.
Heat Resistant Tongs: Alternatively, you can use your hands for handling the brisket during cooking.
