Name: Sweet Chili Bacon Lollipops
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
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

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

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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