Ingredients
Chicken Lollipops
2 lbs Chicken Drumsticks
1 lb bacon
Sriracha BBQ Sauce
2 tablespoons olive oil
8 cloves Minced Garlic Cloves
1/2 cup Sriracha
2/3 cup Soy Sauce
2/3 cup Rice Vinegar
2/3 cup Brown Sugar
1 cup Ketchup
1/4 cup Lime Juice
1/2 cup Worcestershire Sauce
2 tablespoons Honey
2 teaspoons Onion Powder
Sriracha Marinade
1/4 cup Lime Juice
1/4 cup Dijon Mustard
1/4 cup olive oil
2 tablespoons Soy Sauce
2 tablespoons Sriracha Sauce
1/4 cup Chopped Cilantro
2 cloves Minced Garlic
1 teaspoon Ground Cumin
Instructions
In medium pan over medium heat, heat the oil and sauté the garlic until fragrant (approx. 30 seconds.)
Add remaining ingredients to sauce pan and reduce heat to low
Stir occasionally for 20 minutes or until sauce has thickened while taking care not to let sauce boil
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 and 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 pellet grill
Smoke at 250 degrees for 2 hours with Cookinpellets Perfect Mix, brushing with glaze every 10 minutes for last 40 minutes. Increase temperature to 300 degrees for last 10 minutes as necessary to ensure a minimum internal temperature of 165 degrees
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Lastly the link if the pic doesn't work....
https://cookinpellets.com/recipes/bacon-wrapped-sriracha-chicken-lollipops/