Bacon-Wrapped Sriracha Chicken Lollipops

Bacon-Wrapped Sriracha Chicken Lollipops

(1 review) Write a Review




Jacob Schmier


  •  2 pounds chicken drumsticks (6-10) 1 pound bacon 

Sriracha BBQ Sauce (Glaze) 

  • 1 tablespoon 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 tablespoons lime juice 
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon honey 
  • 1 teaspoon onion powder 
  • *double recipe for extra sauce 
  1.  In a medium sauce pan over medium heat, heat the oil and sauté the garlic until fragrant (approximately 30 seconds) 
  2.  Add remaining ingredients to sauce pan and reduce heat to low. 
  3.  Stir occasionally for 20 minutes or until sauce has thickened while taking care not to let sauce boil. 

Sriracha Marinade 

  • 1/4 cup lime juice 
  • 1/4 cup dijon mustard 
  • 1/4 cup olive oil 
  • 2 tablespoons soy sauce 
  • 2 tablespoons sriracha 
  • 1/4 cup cilantro, chopped 2 cloves garlic, minced 
  • 1 teaspoon 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, submerge chicken, and marinade 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.
  • Smoke at 250° for 2 hours with CookinPellets Perfect Mix, brushing with glaze every 10 minutes for last 40 minutes. Increase temperature to 300° for last 10 minutes as necessary to ensure a minimum internal temperature of 165°.


1 Review

  • Lollipops

    Posted by Mike Lambert on 31st May 2018

    I have made these multiple times. Excellent taste not too hot. As a option to save time, you don't have to make the leg a lollipop. Leave the leg whole. Great party treat. Everyone loves them.

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