Smoked Chicken Lollipops

Name: Smoked Chicken Lollipops
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: Lane’s Pow Pow Marinade; Bachan’s Barbecue Sauce (in place of Pow Pow); Lane’s Q-Nami Rub; Pack of Chicken Legs (6-8); Stick of Butter; ½ Cup Brown Sugar; Green Onions - Optional; Sesame Seeds - Optional

By Ryan Lane

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Our smoked chicken lollipops are spicy-spin on the super popular Indo-Chinese appetizer where a chicken leg or drumette is cut down into the shape of a lollipop and marinated and then smoked until crisp. This flavorful recipe can be used for a meal or they can be used as unique game day appetizer.

Smoked Chicken Lollipops

Rated 3.3 stars by 20 users

Cuisine

American

Servings

4

Prep Time

20 minutes

Cook Time

1 hour

This recipe teaches you how to make delicious chicken lollipops by cutting the meat around the bone and shaping it into a lollipop. You'll then coat the chicken with a special seasoning called Pow Pow (or Bachan's Barbecue Sauce) and a rub called Q-Nami. After that, you'll cook the chicken on a grill or a smoker until it reaches the desired internal temperature. Meanwhile, you'll prepare a mixture of Pow Pow or Bachan's Barbecue Sauce, butter, brown sugar, and more Q-Nami in a sauce pot. Once the chicken is cooked, you'll dunk it into the mixture multiple times for added flavor. Finally, you'll let the chicken rest and garnish it with diced green onions and/or sesame seeds before serving. Enjoy these flavorful and visually appealing chicken lollipops!

Ingredients

Lane’s Pow Pow Marinade
Bachan’s Barbecue Sauce (in place of Pow Pow)
Lane’s Q-Nami Rub
Pack of Chicken Legs (6-8)
Stick of Butter
½ Cup Brown Sugar
Green Onions - Optional
Sesame Seeds - Optional

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Directions

Using a sharp knife cut around the bone about an inch or so down from the knuckle. remove the skin and meat from the knuckle and push the leg meat down a bit. It should begin looking like a lollipop.
Use Bachan’s (or Pow Pow) as a binder on the meat. Season chicken with Q-Nami Rub.
Set Grill/Smoker to 275 and place legs meat side down (they may fall over) There are other accessories depending on your grill that will hang the legs. Use what you got. Cook until internal temperature reaches 175.
In a small sauce pot heat 1 cup Bachan’s or Pow Pow, butter, brown sugar, and 1 tbsp Q-Nami
Once legs have hit 175 (using a heat glove) dunk meat side down into the mixture and place back on the grill/smoker. Give them 5 minutes and dunk again. (Do this as much as you like) We dunked 3 times and left on the grill until the legs reached 185-190 internal temperature.
Let rest. Sprinkle with diced green onions and/or sesame seeds. Enjoy