"Easy to eat, especially at tailgates, and fun to serve. Save time by asking your butcher to lollipop the drumsticks for you."
12 chicken leg drumsticks
½ cup poultry rub, such as Double Smoke by Spiceology
1 cup barbecue sauce, such as Head Country’s Apple Habanero
Preheat your pellet grill to 350°F. While the grill heats up, it’s time to turn the drumsticks into lollipops.
Using a pair of kitchen shears or a sharp knife, remove the bottom part of the meat from the bone. Start by cutting just below the knuckle all the way around. Push the meat down to the other end, leaving the bone exposed. Trim to tidy up the meat, removing any tendons that may pop out.
Season the lollipops with your favorite poultry rub. Wrap the exposed part of the bones in foil to prevent them from burning and to give them a nice, finished presentation.
Place the drumsticks on the leg hanger, if using, or on the hot grill on their sides or standing on their ends, if possible. Pour the barbecue sauce into a large cup or bowl and keep nearby.
Cook the lollipops for about 35 minutes, until the internal temperature reaches 145°F. Remove the chicken from the grill, and dunk each drumstick, one at a time, in the barbecue sauce.
Increase the grill temperature to 400°F. Place the lollipops back in the grill and cook for about 20 minutes longer, until the internal temperature reaches 175°F (79°C). Remove the aluminum foil from the bones before serving with additional sauce for dipping.