Smoked Bacon-Wrapped Chicken Lollipops with Honey Sriracha Glaze
Smoked Bacon-Wrapped Chicken Lollipops with Honey Sriracha Glaze
Sweet, spicy, smoky & irresistibly crispy
These Smoked Bacon-Wrapped Chicken Lollipops with Honey Sriracha Glaze are guaranteed to steal the spotlight at any BBQ, party, or game day spread. Juicy chicken drumsticks are frenched, wrapped in crispy bacon, slow-smoked to perfection, then brushed with a sticky-sweet, spicy glaze that caramelizes beautifully.
Perfect finger food, insanely flavorful, and dangerously addictive.
Why You’ll Love This Recipe
Crispy bacon + juicy chicken = unbeatable combo
Sticky, sweet & spicy honey sriracha glaze
Perfect party appetizer or BBQ snack
Easy smoker recipe with huge flavor payoff
Eye-catching presentation that impresses guests
Ingredients
Chicken
14 chicken drumsticks, skin removed
14 slices thin-cut bacon (1 per drumstick)
Toothpicks, as needed
Seasoning
1½ tsp kosher salt
1½ tsp garlic powder
1 tsp smoked paprika
1 tsp black pepper
Honey Sriracha Glaze
¾ cup honey
½ cup sriracha (adjust to taste)
3 tbsp soy sauce
3 tbsp unsalted butter
1½ tbsp apple cider vinegar
1½ tsp garlic powder
Equipment
Smoker or pellet grill
Instant-read thermometer
Silicone basting brush
Sharp knife
Small saucepan
Step-by-Step Instructions
1. French the Drumsticks
Using a sharp knife, cut around the bone at the narrow end of each drumstick. Push the meat downward to create a lollipop shape, exposing 2–3 inches of clean bone. Remove all skin.
This step ensures better presentation and crispier bacon.
2. Season the Chicken
In a small bowl, mix salt, garlic powder, smoked paprika, and black pepper. Season the meat portion of each drumstick evenly.
3. Wrap with Bacon
Wrap each drumstick with one slice of thin-cut bacon in a spiral pattern, covering all exposed meat. Secure the ends with toothpicks if needed.
4. Smoke the Chicken Lollipops
Preheat smoker to 300°F (150°C) using applewood for smoke. Set up for indirect heat.
Place drumsticks bone-side up on smoker grates. Smoke for 40–50 minutes, until internal temperature reaches 175°F (80°C).
5. Make the Honey Sriracha Glaze
While chicken smokes, combine all glaze ingredients in a saucepan over low heat. Simmer 5–7 minutes, stirring constantly until smooth and slightly thickened. Keep warm.
6. Glaze & Finish
When drumsticks reach 175°F, brush generously with glaze. Close smoker lid and cook 3–4 minutes. Apply a second coat.
Continue cooking until internal temperature reaches 185°F (85°C), about 10 more minutes total.
7. Rest & Serve
Remove from smoker and rest 10 minutes uncovered. Remove toothpicks and serve immediately while bacon is crispy and glaze is sticky.
Pro Tips for Perfect Chicken Lollipops
Always remove the skin – skin under bacon turns rubbery and blocks crisping.
Use thin-cut bacon for perfect timing and crispiness.
If bacon browns too quickly, reduce smoker temperature to 275°F.
Use an instant-read thermometer for best results.
Double the glaze — you’ll want extra for dipping!
What to Serve with Chicken Lollipops
Coleslaw
Potato salad
Mac & cheese
Corn on the cob
Pickles
Grilled vegetables
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 2 days.
Reheating:
Reheat in a 350°F (175°C) oven for 10–12 minutes. Bacon will re-crisp beautifully.
Nutrition (Per Serving – Approx.)
Calories: 280
Carbohydrates: 14g
Protein: 24g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 85mg
Sodium: 520mg
Sugar: 13g
Frequently Asked Questions
Can I bake these instead of smoking?
Yes! Bake at 400°F (200°C) for about 45–50 minutes, brushing with glaze during the last 10 minutes.
Can I make them less spicy?
Absolutely — reduce sriracha to ¼ cup for mild heat.
Can I prep them ahead?
Yes! Prep and wrap drumsticks up to 24 hours ahead, store covered in fridge, then smoke when ready.
Final Thoughts
These Smoked Bacon-Wrapped Chicken Lollipops with Honey Sriracha Glaze are sweet, smoky, sticky, crispy, and juicy — everything you want in a killer BBQ appetizer. Once you serve these, expect everyone to ask for the recipe.
