Smoked Chicken Lollipops

So, picture this: It’s a lazy Saturday afternoon, and my buddy Rick and I are out back, beers in hand, debating the merits of pellet smokers versus good ol’ fashioned charcoal. He’s a charcoal purist. Me? I love the convenience of a pellet smoker, especially when it comes to making something magical like smoked chicken lollipops.

You ever heard of chicken lollipops? No, it’s not some fancy dessert for birds (though that’d be hilarious). These are chicken drumsticks, trimmed and shaped to look like, well, lollipops, but instead of candy on a stick, you’ve got tender, juicy, smoky chicken meat that just melts in your mouth. The first time I made them, I thought I’d discovered a new religion. And I’m here to share the good news with you.

Let me tell you, it’s not rocket science—but it is a lot of fun. So, grab a cold one, gather your supplies, and let’s dive into this smoking adventure.

How to Make Smoked Chicken Lollipops: Step by Step (It’s Easier Than You Think)

Okay, first off, don’t panic. If I can do this, you absolutely can. Here’s how I make my smoked chicken lollipops:

1. Get the Drumsticks Prepped – This is where the fun starts. Take your chicken drumsticks, and using a sharp knife, cut the tendons and push the meat down toward the thicker end of the drumstick. Trim off the skin and cartilage at the thinner end so it looks like a little chicken “lollipop.” Don’t worry if they look a little rough—imperfection adds character. This part may feel like surgery, but it’s more like trimming a bonsai tree with a sharp object and less risk of bodily harm.
2. Season Those Bad Boys – Now, here’s where you can get creative. Some folks just do salt, pepper, and garlic powder. Others go all out with a fancy rub. Me? I like a mix of smoked paprika, brown sugar, cayenne, and a touch of garlic powder. Pat that seasoning into the meat like it owes you money.
3. Get Your Smoker Ready – Now, if you’re like Rick, you’ll be messing around with charcoal for an hour. If you’re like me, you’ll have that pellet smoker up and running in no time. Set it to about 250°F (121°C) and let it roll. Patience is key here. Smoking isn’t about rushing—it’s about taking your time and letting the flavors develop. Kind of like a good friendship.
4. Smoke the Lollipops – Pop those drumsticks on the smoker and let ‘em cook for about 90 minutes to 2 hours. At the 90-minute mark, check the internal temp with a meat thermometer—you’re aiming for 165°F (74°C). If you don’t have a thermometer, now’s the time to get one. Seriously, it’s a game-changer.
5. Baste with BBQ Sauce – When the chicken is just about done, slather them in your favorite BBQ sauce. I’m a sucker for a tangy-sweet sauce, but hey, you do you. After saucing, let them go for another 15 minutes so the sauce gets all sticky and caramelized.

And there you go! Chicken lollipops that’ll make you feel like a BBQ pitmaster. And if they don’t? Well, at least you’ll have learned something.

What Type of Wood/Pellets Should You Use?

I’m going to be real with you—the wood you use matters. It’s like the difference between regular coffee and that expensive cold brew stuff your cousin Becky’s always raving about. For chicken lollipops, I recommend sticking with something mild. You don’t want to overpower the delicate flavor of the chicken.

Personally, I go with apple or cherry wood pellets. They give a subtle sweetness that complements the BBQ sauce without punching you in the face. If you’re feeling bold, throw in some hickory for a stronger, smokier flavor. Just don’t go too crazy with the heavy woods like mesquite unless you want your chicken to taste like a campfire. Trust me, I’ve made that mistake once…okay, twice.

Additional Tips (Because No One’s Perfect)

Here’s a few things I’ve learned along the way:

• Don’t forget to brine – If you really want your chicken to be juicy and flavorful, brine it for a couple of hours before smoking. Just mix water, salt, a little sugar, and any herbs you like, then soak the drumsticks in that bad boy. You won’t regret it.
• Use a water pan – If you want to keep your chicken moist (and who doesn’t?), put a small pan of water in the smoker. The steam will keep the meat from drying out.
• Let them rest – After smoking, let the chicken sit for about 10 minutes. This gives the juices time to redistribute. I know, waiting is hard, but your taste buds will thank you.

What to Serve

Alright, now that you’ve got your chicken ready, what are you serving on the side? I’m a sucker for classic BBQ sides. Give me some creamy coleslaw and baked beans, and I’m a happy camper. You could also do a nice potato salad, some grilled corn on the cob, or even mac ‘n’ cheese if you’re feeling indulgent. Pro tip: the tanginess of coleslaw cuts through the rich BBQ sauce perfectly.

And if you wanna keep things light (I don’t know why, but hey, to each their own), throw together a green salad with a lemon vinaigrette. It’s all about balance, right?

What to Do with Leftovers

Now, let’s be real. There’s a strong chance there won’t be any leftovers because smoked chicken lollipops have a way of disappearing fast. But if you’re lucky enough to have some, here’s what I like to do:

• Chicken Tacos – Shred the leftover meat and throw it in some tortillas with salsa, avocado, and a squeeze of lime. Boom, instant tacos.
• Chicken Salad – Mix the shredded chicken with mayo, celery, and some diced onion for a quick and easy smoked chicken salad. Serve it on bread or crackers for a light lunch.
• Pizza Topping – Ever had BBQ chicken pizza? Well, now you can make it at home. Spread some BBQ sauce on a pizza crust, add mozzarella, then top with your leftover smoked chicken. Bake until crispy and cheesy!

There you have it, folks. Smoked chicken lollipops are an absolute game-changer. Whether you’re a backyard BBQ pro or just dipping your toes into the world of smoking, these babies are bound to impress. And hey, if you mess up a little on your first try, no worries—it’s all part of the process. Just keep practicing, and before you know it, you’ll be the talk of the neighborhood.

Print Recipe

Smoked Chicken Lollipops

Mouthwatering smoked chicken lollipops made from scratch! Learn how to create the perfect BBQ crowd-pleaser with this easy recipe. Ready to impress?

Prep Time30 minutes mins

Cook Time2 hours hrs

Brining Time2 hours hrs

Course: Main Course

Servings: 4

Ingredients

For the Chicken Lollipops:

• 12 chicken drumsticks
• 2 tbsp olive oil for coating

For the Dry Rub:

• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground black pepper
• 1 tsp kosher salt
• 1 tsp cayenne pepper optional for some heat

For the BBQ Sauce (Homemade):

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper optional
• Salt and pepper to taste

Instructions

Preparing the Chicken Lollipops

• Trim the Drumsticks: Start by taking your chicken drumsticks and trimming the tendons around the thinner end of the drumstick. Using a sharp knife, push the meat toward the thicker end to create that "lollipop" shape. Trim off any excess skin or cartilage from the top of the bone. This step is where the transformation happens—take your time!
• Brine the Chicken (Optional but highly recommended): If you want extra juicy lollipops, brine them. In a large bowl, mix 1/4 cup of kosher salt with 4 cups of cold water. Submerge the drumsticks in the brine and let them soak in the fridge for 2 hours. Rinse and pat dry before moving on.

Seasoning the Chicken

• Make the Dry Rub: Combine the smoked paprika, brown sugar, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper in a small bowl. Mix it all together thoroughly.
• Coat the Chicken: Lightly brush each drumstick with olive oil, then generously apply the dry rub to all sides of the chicken. Don’t be shy here—make sure they’re well covered in seasoning for maximum flavor.

Smoking the Chicken

• Preheat Your Smoker: Set your pellet smoker (or charcoal smoker) to 250°F (121°C). If using charcoal, you may want to throw in some applewood or cherrywood chunks for a sweet, smoky flavor. Let the smoker heat up while you prep.
• Start Smoking: Place the seasoned chicken lollipops on the smoker's grill grates. Close the lid and let the smoke do its magic. Smoke for about 90 minutes to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C). Check periodically using a meat thermometer.
• Phase 4: Making the Homemade BBQ Sauce
• Cook the Sauce: While your chicken is smoking, get to work on the BBQ sauce. In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, smoked paprika, cayenne pepper (if you want some heat), and a pinch of salt and pepper.
• Simmer: Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally. Once it thickens up and has a balanced flavor, take it off the heat. Taste and adjust the seasoning if necessary.

Finishing and Serving the Lollipops

• Baste with BBQ Sauce: About 15 minutes before the chicken is done smoking, baste each drumstick with your homemade BBQ sauce. Let them cook for another 15 minutes so the sauce gets sticky and caramelized.
• Rest the Chicken: Once they’re cooked to perfection, remove the lollipops from the smoker and let them rest for 5-10 minutes. This allows the juices to redistribute within the meat, keeping them tender and flavorful.