Description
Smoked Chicken Lollipops with a zesty Garlic Buffalo Sauce offer a flavorful twist on the classic appetizer. Tender drumsticks are expertly trimmed and smoked low and slow to perfection, then coated in a rich, spicy garlic-infused buffalo sauce that is both tangy and slightly sweet. Perfect for game day or casual gatherings, these lollipops deliver smoky, savory, and spicy flavors in every bite.
Ingredients
Chicken
- 2-3 lbs Chicken Drumsticks
- 2 tbsp Canola Oil
BBQ Seasoning
- 1.5 tbsp Kosher Salt
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika
- 1 tbsp Mustard Powder
- 2 tsp Black Pepper
- 1.5 tsp Onion Powder
- 1.5 tsp Chile Powder
- ½ tsp Cayenne Pepper
Garlic Buffalo Sauce
- 1 cup Cayenne-based Hot Sauce
- ⅛ cup White Vinegar
- 3 tbsp Minced Garlic
- 2 tbsp Unsalted Butter
- 1.5 tbsp Honey
- 1 tbsp Worcestershire Sauce
- 1.5 tsp Cayenne Powder
- Kosher Salt to taste
Instructions
- Prepare the Chicken Lollipops: Start by making a cut about one-third down the drumstick towards the knuckle side. Slice all around the drumstick and pull off the excess meat and skin until only the bone remains exposed. Trim off any excess tendons and press the meat down to form a compact ‘lollipop’ shape. Optionally, wrap a little foil over the exposed bones to prevent burning. Repeat for all drumsticks.
- Make the BBQ Seasoning and Coat Chicken: In a bowl, mix kosher salt, garlic powder, smoked paprika, mustard powder, black pepper, onion powder, chile powder, and cayenne pepper thoroughly. Coat the prepared chicken lollipops evenly with the seasoning mixture. Set aside until ready to cook.
- Preheat Smoker and Smoke Chicken: Preheat your smoker to 275°F using indirect heat. Add wood chunks or chips for enhanced smoky flavor. Place the chicken lollipops on the smoker rack and cook for 2 to 2.5 hours, or until the internal temperature reaches 175°F.
- Prepare Garlic Buffalo Sauce: When the chicken is nearing completion, melt butter in a saucepan over medium heat. Add minced garlic and sauté until browned, about 2 to 2.5 minutes. Stir in cayenne-based hot sauce, white vinegar, honey, Worcestershire sauce, cayenne powder, and kosher salt. Simmer the sauce until thickened, around 10 to 15 minutes. Remove from heat.
- Coat Chicken with Sauce and Final Smoke: Dip each lollipop carefully into the thickened garlic buffalo sauce until evenly coated. Allow excess sauce to drip off, then place the coated chicken back on the smoker rack. Repeat for all lollipops. Smoke the coated chicken for an additional 5 minutes to set the glaze.
- Rest and Serve: Remove the chicken lollipops from the smoker and let rest for 2 to 3 minutes. Serve hot and enjoy the smoky, spicy, and garlicky flavors of this delicious appetizer or main course.
Notes
- Wrapping the exposed bones with foil helps prevent burning and makes for easier handling.
- The cayenne powder and hot sauce can be adjusted to your preferred spice level.
- Using a meat thermometer ensures the chicken is perfectly cooked and safe to eat.
- Leftover garlic buffalo sauce can be refrigerated and used as a dip or marinade.
- Serve with celery sticks and blue cheese or ranch dressing for a classic buffalo experience.
- Prep Time: 1 hour
- Cook Time: 2 hours 30 minutes
- Category: Appetizer, Main Course
- Method: Smoking
- Cuisine: American
