Bacon Wrapped Sriracha Chicken Lollipops


  • 2lbs. chicken drumsticks (6-10)
  • 1lb. bacon
  • Sriracha BBQ Sauce (Glaze):

  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/4 cup Sriracha
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/3 cup brown sugar
  • 1/2 cup ketchup
  • 2 tbsp lime juice
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tsp onion powder
  • Sriracha Marinade:

  • 1/4 cup lime juice
  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 2 tbsp Sriracha
  • 1/4 cup chopped cilantro
  • 2 cloves garlic, minced
  • 1 tsp ground cumin


  • Rinse chicken drumsticks and pat dry with paper towel.
  • Peel the skin off the drumsticks; the bacon helps maintain moisture and keeps the chicken from drying out.
  • Combine marinade ingredients, pour over chicken, and marinate in refrigerator for 4-6 hours.
  • Remove chicken & discard marinade.
  • Using a sharp knife, cut around the bone, close to the knuckle end of the drumstick.
    Cut through tendons then press the meat down firmly to form a lollipop, trimming loose tendons
    with knife or kitchen scissors for better presentation. Pull remaining skin and cartilage off the knobby end
    of the drumstick and clean it up with a knife or kitchen scissors.

  • Wrap each drumstick with a piece of bacon and stand upright on Frogmat or wire rack for easy transfer to/from REC TEC grill.
  • Smoke at 250°F for 2 hours brushing with glaze every 10 minutes for last 40 minutes.
  • Increase temperature to 300°F for last 10 minutes as necessary to ensure a minimum internal temperature of 165°F.

Sriracha BBQ Sauce (Glaze):

  • In a medium sauce pan over medium heat, heat the oil and sauté the garlic until fragrant (approximately 30 seconds). 
  • Add remaining ingredients to sauce pan and reduce heat to low.
  • Stir occasionally for 20 minutes or until sauce has thickened; do not allow sauce to boil.