Chicken Bacon Ranch Lollipops

Serves 1
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Directions

  1. 1French the chicken drumsticks by cutting at the thin part of the bone (about the middle of the drumstick) and remove the skin, tendons, and push the remaining meat down to resemble a lollipop.
  2. 2French the chicken drumsticks by cutting at the thin part of the bone (about the middle of the drumstick) and remove the skin, tendons, and push the remaining meat down to resemble a lollipop.
  3. 3French the chicken drumsticks by cutting at the thin part of the bone (about the middle of the drumstick) and remove the skin, tendons, and push the remaining meat down to resemble a lollipop.
  4. 4Wrap each chicken lollipop with a thin slice of bacon and secure it with a grill pin.
  5. 5Wrap each chicken lollipop with a thin slice of bacon and secure it with a grill pin.
  6. 6Wrap each chicken lollipop with a thin slice of bacon and secure it with a grill pin.
  7. 7Season completely the bacon-wrapped chicken lollipops with BBQ rub or seasoning of your choice.
  8. 8Season completely the bacon-wrapped chicken lollipops with BBQ rub or seasoning of your choice.
  9. 9Season completely the bacon-wrapped chicken lollipops with BBQ rub or seasoning of your choice.
  10. 10Preheat the smoker to 275°F and place the seasoned chicken lollipops inside.
  11. 11Preheat the smoker to 275°F and place the seasoned chicken lollipops inside.
  12. 12Preheat the smoker to 275°F and place the seasoned chicken lollipops inside.
  13. 13Prepare the cowboy butter ranch by combining melted butter, minced garlic cloves, Dijon mustard, juice of one lemon, paprika, chili oil, mayonnaise, sour cream, buttermilk, garlic powder, onion powder, fresh dill, fresh parsley, chives, salt, and black pepper in a bowl.
  14. 14Prepare the cowboy butter ranch by combining melted butter, minced garlic cloves, Dijon mustard, juice of one lemon, paprika, chili oil, mayonnaise, sour cream, buttermilk, garlic powder, onion powder, fresh dill, fresh parsley, chives, salt, and black pepper in a bowl.
  15. 15Prepare the cowboy butter ranch by combining melted butter, minced garlic cloves, Dijon mustard, juice of one lemon, paprika, chili oil, mayonnaise, sour cream, buttermilk, garlic powder, onion powder, fresh dill, fresh parsley, chives, salt, and black pepper in a bowl.
  16. 16After 45 minutes of smoking, crack open some soda and pour it into a spritzer.
  17. 17After 45 minutes of smoking, crack open some soda and pour it into a spritzer.
  18. 18After 45 minutes of smoking, crack open some soda and pour it into a spritzer.
  19. 19Spritz the lollipops with soda every 10 minutes or so until the chicken reaches an internal temperature of 175°F (higher for dark meat).
  20. 20Spritz the lollipops with soda every 10 minutes or so until the chicken reaches an internal temperature of 175°F (higher for dark meat).
  21. 21Spritz the lollipops with soda every 10 minutes or so until the chicken reaches an internal temperature of 175°F (higher for dark meat).
  22. 22Once cooked, remove the chicken lollipops from the smoker, allow them to rest for a couple of minutes, and then dip them into the cowboy butter ranch.
  23. 23Once cooked, remove the chicken lollipops from the smoker, allow them to rest for a couple of minutes, and then dip them into the cowboy butter ranch.
  24. 24Once cooked, remove the chicken lollipops from the smoker, allow them to rest for a couple of minutes, and then dip them into the cowboy butter ranch.

Ingredients

  • 12 pack Chicken Drumsticks
  • 12 pack Chicken Drumsticks
  • 12 pack Chicken Drumsticks
  • 1 lb Bacon
  • 1 lb Bacon
  • 1 lb Bacon
  • BBQ Rub or seasoning
  • BBQ Rub or seasoning
  • BBQ Rub or seasoning
  • Soda
  • Soda
  • Soda
  • 0.25 cup Butter (melted)
  • 0.25 cup Butter (melted)
  • 0.25 cup Butter (melted)
  • 2 Garlic cloves (minced)
  • 2 Garlic cloves (minced)
  • 2 Garlic cloves (minced)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 Juice of lemon
  • 1 Juice of lemon
  • 1 Juice of lemon
  • 1 teaspoon Paprika
  • 1 teaspoon Paprika
  • 1 teaspoon Paprika
  • 1 teaspoon Chili oil
  • 1 teaspoon Chili oil
  • 1 teaspoon Chili oil
  • 0.5 cup Mayonnaise
  • 0.5 cup Mayonnaise
  • 0.5 cup Mayonnaise
  • 0.25 cup Sour cream
  • 0.25 cup Sour cream
  • 0.25 cup Sour cream
  • 0.25 cup Buttermilk
  • 0.25 cup Buttermilk
  • 0.25 cup Buttermilk
  • 1 teaspoon Garlic powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Onion powder
  • 1 tablespoon Fresh dill (chopped)
  • 1 tablespoon Fresh dill (chopped)
  • 1 tablespoon Fresh dill (chopped)
  • 1 tablespoon Fresh parsley (chopped)
  • 1 tablespoon Fresh parsley (chopped)
  • 1 tablespoon Fresh parsley (chopped)
  • 1 tablespoon Chives
  • 1 tablespoon Chives
  • 1 tablespoon Chives
  • Salt
  • Salt
  • Salt
  • Black pepper
  • Black pepper
  • Black pepper
  • Grill pins
  • Grill pins
  • Grill pins

Equipment

SmokerKnifeBowlSpritzer

Tips

  • Adjust buttermilk for desired consistency.
  • Cook until chicken reaches an internal temperature of 175°F (higher for dark meat).
  • Allow to rest for a couple of minutes after cooking and dip into the ranch.
  • This dish will impress your friends and family.