Sweet, spicy, and saucy… these BBQ chicken lollipops do not disappoint. With a touch of heat from a cayenne punch in Adam McKenzie’s Brunch Junkie rub and Apple Habanero BBQ sauce, these will knock it out of the park for your next family BBQ or game day. This unique way to cook traditional chicken drumsticks make it an easy handheld food for everyone to enjoy. Serve this as a main dish or pair it with potatoes and green beans.
- 12 chicken leg drumsticks
- ½ cup Adam McKenzie Brunch Junkie Seasoning
- 1 cup BBQ sauce, such as Head Country’s Apple Habanero
- Preheat your Traeger grill to 350°F (177°C). While the grill heats up, it’s time to turn the drumsticks into lollipops!
- Using a pair of kitchen shears or a sharp knife, remove the bottom part of the meat from the bone. Start by cutting just below the knuckle all the way around. Push the meat down to the other end, leaving the bone exposed. Trim to tidy up the meat, removing any tendons that may pop out.
- Season the lollipops with your favorite poultry rub, and wrap the exposed part of the bones in foil to prevent them from burning and to give them a nice finished presentation. Place the drumsticks on the leg hanger, if using, or on the hot grill on their sides or standing on their ends, if possible. Pour the BBQ sauce into a large cup or bowl and keep nearby.
- Cook the lollipops for about 35 minutes, until the internal temperature reaches 145°F (63°C). Remove the chicken from the grill, and dunk each drumstick, one at a time, in the BBQ sauce.
- Increase the grill temperature to 400°F (204°C). Place the lollipops back in the grill and cook for about 20 minutes longer, until the internal temperature reaches 175°F (79°C). Remove the aluminum foil from the bones before serving.