why make this recipe
Sweet Chili Bacon Lollipops are a fun and delicious way to enjoy chicken drumsticks. The sweet and spicy glaze combines perfectly with the crispy bacon, making them a hit for parties, game nights, or family dinners. They are not just tasty but also visually appealing, presenting an exciting twist to traditional chicken wings. Plus, they are easy to make and sure to impress your guests!
how to make Sweet Chili Bacon Lollipops
Ingredients:
- 10–12 chicken drumsticks, skin on
- 10–12 strips thick-cut bacon
- 1–2 tablespoons neutral oil or melted ghee
- 2 tablespoons all-purpose or sweet chili seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Toothpicks, optional, for securing bacon
- 240 millilitres sweet chili sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons unsalted butter or ghee
- 0.5 teaspoon crushed red pepper, optional
Directions:
- Using kitchen shears, cut around the knuckle end of each drumstick. Push the meat down toward the base to create a compact lollipop shape. Trim off excess skin and exposed tendons for a clean presentation.
- Pat the drumsticks dry with paper towels. Brush each with oil or melted ghee. In a small bowl, mix the seasoning blend, garlic powder, and smoked paprika, then coat the meat on all sides, avoiding the bone.
- Wrap each drumstick with one strip of bacon, starting at the meaty end and spiraling upward. Tuck the end underneath or secure with a toothpick, covering the meat while leaving the bone exposed.
- Preheat the smoker to 135°C. Use cherry or apple wood for added flavor. If using a gas grill, set it up for two-zone heat.
- Arrange the bacon-wrapped drumsticks on the smoker grates, spacing them apart. Smoke for 90–120 minutes until the bacon is crispy and the internal chicken temperature reaches 74°C.
- While chicken smokes, melt butter over medium heat in a saucepan. Add minced garlic and grated ginger, and sauté for 1–2 minutes. Stir in sweet chili sauce, honey, soy sauce, vinegar, and optional crushed red pepper. Simmer for 3–5 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- When chicken reaches 68–71°C, brush generously with glaze. Continue smoking until internal temperature is 74–80°C and bacon is fully crisp, about 10–15 minutes more.
- Remove from smoker. Brush with an additional layer of glaze and let rest for 5 minutes. Serve garnished with fresh cilantro or sliced green onions, lime wedges, and extra glaze for dipping. Optionally, sprinkle with sesame seeds.
how to serve Sweet Chili Bacon Lollipops
Serve Sweet Chili Bacon Lollipops hot, straight from the smoker. They are perfect as appetizers or main dishes. You can present them on a platter with fresh herbs and lime wedges for a bright touch. Add bowls of extra sweet chili sauce for dipping to make them even more enjoyable.
how to store Sweet Chili Bacon Lollipops
To store any leftovers, let them cool completely first. Place them in an airtight container in the refrigerator. They can last up to 3-4 days. Reheat them in the oven for the best texture.
tips to make Sweet Chili Bacon Lollipops
- Make sure to use thick-cut bacon for better wrapping and crispiness.
- Don’t skip the resting time after smoking; it allows the juices to redistribute.
- Feel free to adjust the sweetness or spice level of the glaze to suit your taste.
variation (if any)
You can use different seasonings or marinades to change the flavor profile. Try a barbecue seasoning blend for a smoky and sweet taste, or add cayenne pepper to the glaze for more heat. You can also use other cuts of chicken, like thighs, for this recipe.
FAQs
1. Can I bake these instead of smoking them?
Yes, you can bake them in the oven at 200°C for about 25-30 minutes or until the bacon is crispy and the chicken is cooked through.
2. What can I serve with Sweet Chili Bacon Lollipops?
They pair well with a fresh salad, coleslaw, or roasted vegetables. You can also serve them with rice or noodles to make a complete meal.
3. Can I make the glaze ahead of time?
Yes, you can prepare the glaze a day in advance. Store it in the refrigerator and reheat it before using.
Sweet Chili Bacon Lollipops
- Total Time: 135 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Sweet Chili Bacon Lollipops are a fun and delicious twist on chicken drumsticks, featuring a sweet and spicy glaze paired with crispy bacon, perfect for parties and family dinners.
Ingredients
- 10–12 chicken drumsticks, skin on
- 10–12 strips thick-cut bacon
- 1–2 tablespoons neutral oil or melted ghee
- 2 tablespoons all-purpose or sweet chili seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Toothpicks, optional, for securing bacon
- 240 millilitres sweet chili sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons unsalted butter or ghee
- 0.5 teaspoon crushed red pepper, optional
Instructions
- Using kitchen shears, cut around the knuckle end of each drumstick and push the meat down toward the base to create a lollipop shape. Trim excess skin and tendons.
- Pat the drumsticks dry and brush them with oil or melted ghee. In a bowl, mix the seasoning blend, garlic powder, and smoked paprika, then coat the meat.
- Wrap each drumstick with a strip of bacon, tucking the end or securing it with a toothpick, while leaving the bone exposed.
- Preheat the smoker to 135°C using cherry or apple wood for flavor. If using a gas grill, set it for two-zone heat.
- Place the bacon-wrapped drumsticks in the smoker and smoke for 90–120 minutes until the bacon is crispy and chicken reaches 74°C internally.
- In a saucepan, melt butter, sauté garlic and ginger, then add sweet chili sauce, honey, soy sauce, vinegar, and optional crushed red pepper. Simmer until slightly thickened.
- When chicken reaches 68–71°C, brush generously with glaze and continue smoking until reaching 74–80°C and bacon is crisp.
- Remove from smoker, brush with extra glaze, and let rest for 5 minutes before serving with garnishes.
Notes
Allow resting time after smoking to let juices redistribute. Use thick-cut bacon for optimal wrapping and crispiness.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American