Chicken Lollipops

Steps

• 1

  Using a sharp knife or a pair of kitchen shears, cut through the skin and tendons all the way around a drumstick just below the knuckle. Push the meat down to the large end and cut or pull the remaining skin and cartilage off the knuckle. Remove the small bone against the leg and trim away any remaining tendons. Repeat with the remaining drumsticks.

  Ingredients

  • 18 Medium chicken drumsticks

• 2

  Season the chicken with Traeger Pork & Poultry Rub. Wrap the bones of the drumsticks with small pieces of aluminum foil to keep them from burning. Refrigerate the chicken for 1 hour to allow the flavors of the rub to permeate the meat.

  Ingredients

  • To Taste Traeger Pork & Poultry Rub

• 3

  When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 4

  Place the chicken lollipops directly on the grill grates. Close the and smoke for 30 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• 5

  Remove the chicken from the grill and increase the Traeger temperature to 350°F. Preheat with the lid closed for 15 minutes. Add the butter to a baking dish or aluminum roasting pan and place on the grill to melt while it comes to temperature.

  350 ˚F / 177 ˚C

  Ingredients

  • 1 Stick butter

• 6

  Add the chicken lollipops to the pan with the melted butter and turn to coat, then arrange so the bones stick up straight. Close the lid and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 40 minutes.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• 7

  Meanwhile, warm the Traeger BBQ Sauce in a small saucepan on the stove over low heat. Add a few squirts of Louisiana Hot Sauce, if desired. The sauce should be thick enough to coat the drumsticks, but not gluey; thin with a bit of the melted butter if needed. Cover to keep warm until ready to use.

  Ingredients

  • To Taste Traeger 'Que BBQ Sauce

  •  Louisiana Brand Hot Sauce (optional)

• 8

  Dip or brush the lollipops in the BBQ sauce until completely coated.

• 9

  Increase the Traeger temperature to 450°F. Place the chicken directly on the grill grates, close the lid, and cook until the internal temperature reaches 175°F, the sauce has caramelized, and the skin is starting to crisp, about 10 minutes more. Keep an eye on the lollipops to make sure that the glaze doesn't burn. Enjoy!

  450 ˚F / 232 ˚C

  175 ˚F / 79 ˚C