Hosting a backyard barbecue and want to impress your guests? These Traeger smoked lollipop chicken drumsticks, with their fun shape and perfectly crispy skin, are guaranteed to be the star of the gathering. Surprisingly simple to prepare, this recipe will elevate your grilling game and make you the hero of your next cookout.
This demo is on the Traeger Grills Ironwood 885 (partner).
Scroll to the bottom of the page for a printable recipe…
These are fun to eat… see how to make smoked Texas torpedoes….
Ingredients
- 5 LB chicken drumsticks, skin on, bone in (about 12)
- BBQ rub (optional or marinade below)
- ¼ cup basil, fresh chopped
- 1 ¼ cup olive oil, divided
- 1 teaspoon garlic salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
See how to smoke dino ribs…
1. Prepare chicken drumsticks
Pat the chicken drumsticks dry with a paper towel.
Using a sharp knife, carefully cut around the bone at the point where the larger part of the meat starts. Remove the skin and meat around the bone to expose about 2-3 inches of the bone, giving the drumstick a “lollipop” appearance.
Optionally, test each drumstick to see if it stands upright with the meaty side down and bone side up. If not, trim a small piece off the bottom to help them stand upright.
2. Season the lollipop drumsticks
Use BBQ rub or try my Italian marinade for grilled foods. Prepare the marinade by combining chopped basil, olive oil, garlic salt, cracked black pepper, smoked paprika, and red pepper flakes in a bowl. Whisk together until well combined.
Coat the prepared chicken lollipops all over with the marinade and let them marinate in the fridge for at least 30 minutes, up to overnight.
3. Preheat Smoker
Preheat your Traeger Grills or whatever pellet smoker you’re using to 250°F.
4. Smoke Chicken Lollipops
Place the marinated chicken lollipops in the smoker and smoke at 250°F for 1.5 hours, or until the internal temperature reaches about 160°F.
5. Crisp the Skin
Increase the smoker temperature to 375°F. Spritz or brush the chicken lollipops with olive oil to help crisp the skin.
Continue smoking until the internal temperature reaches 165°F and the skin is crispy and browned to your liking.
6. Serve
Remove the chicken lollipops from the smoker and let them rest for a few minutes before serving.
Try this smoked spatchcock chicken with jalapeños…
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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Traeger BBQ Smoked Chicken Lollipops Recipe
Video
Ingredients
- 5 LB chicken drumsticks skin on, bone in (about 12)
- BBQ rub optional or marinade below
- ¼ cup basil fresh chopped
- 1 ¼ cup olive oil divided
- 1 teaspoon garlic salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
Instructions
- Prepare the Chicken Drumsticks. Pat the chicken drumsticks dry with a paper towel. Using a sharp knife, carefully cut around the bone at the point where the larger part of the meat starts. Remove the skin and meat around the bone to expose about 2-3 inches of the bone, giving the drumstick a “lollipop” appearance. Optionally, test each drumstick to see if it stands upright with the meaty side down and bone side up. If not, trim a small piece off the bottom to help them stand upright.
- Season the Drumsticks. Use BBQ rub or try my Italian marinade for grilled foods. Prepare the marinade by combining chopped basil, olive oil, garlic salt, cracked black pepper, smoked paprika, and red pepper flakes in a bowl. Whisk together until well combined. Coat the prepared chicken lollipops all over with the marinade and let them marinate in the fridge for at least 30 minutes, up to overnight.
- Preheat Smoker. Preheat your Traeger Grills or whatever pellet smoker you’re using to 250°F.
- Smoke Chicken Lollipops. Place the marinated chicken lollipops in the smoker and smoke at 250°F for 1.5 hours, or until the internal temperature reaches about 160°F.
- Crisp the Skin. Increase the smoker temperature to 375°F. Spritz or brush the chicken lollipops with olive oil to help crisp the skin. Continue smoking until the internal temperature reaches 165°F and the skin is crispy and browned to your liking.
- Serve. Remove the chicken lollipops from the smoker and let them rest for a few minutes before serving.
