Cowboy Butter Chicken Lollipops with Buffalo Lemon Pepper Glaze

Dry-brine the drumsticks (the day before)

1. Pat the drumsticks dry. Holding one by the meaty end, cut all the way around the leg about 1.5 inches above the knuckle, through the skin and tendons to the bone. Pull off the skin below the cut and scrape the bone clean with the back of the knife, working toward the knuckle. Snip out any tough tendons with kitchen shears. Push the meat and skin down toward the thick end so it gathers into a compact ball, then trim off the knuckle for a clean bone tip if you like. Repeat with the rest.
2. Season every side of each drumstick with Spiceology Derek Wolf Cowboy Butter Seasoning, a generous 1 tsp per drumstick. Arrange in a covered container and refrigerate at 41°F (5°C) or below for 24 hours.

Make the glaze and chorizo

1. Crumble the chorizo into a skillet over medium heat and cook, breaking it up, 8 to 10 minutes, until browned and cooked through. Drain on paper towels and refrigerate.
2. In a large sauté pan, whisk the lager, brown sugar, and Spiceology Buffalo Lemon Pepper Seasoning until the sugar dissolves. Bring to a boil over medium-high heat (watch for boil-over), then reduce to medium-low and simmer 15 to 20 minutes, until reduced by half and syrupy enough to coat a spoon. Divide between two bowls: one for basting, one for finishing. The basting brush touches undercooked chicken, so it never goes into the finishing glaze.

Grill and finish

1. Set up a charcoal grill for indirect cooking at 375°F (191°C), with the coals banked to one side and a cooler zone ready. Wrap the bone ends in foil so they don't burn.

2. Set the drumsticks over the cool side, close the lid, and cook 35 to 45 minutes, until the thickest part reads 160°F (71°C), with the thermometer clear of the bone.

3. Raise the grill to 425°F (218°C) by adding lit coals and opening the vents. Baste with the basting glaze and keep cooking 10 to 15 minutes, turning and basting every 3 to 4 minutes, until sticky and lacquered and the thickest part reads 170°F (77°C). If the glaze darkens too fast, slide the drumsticks to the cooler side.

4. Pull the drumsticks off the heat and brush with the finishing glaze. Dust with the cotija, chorizo, crushed Fritos Scoops, and herbs. Serve right away.