"With a little knife work, you can transform ordinary chicken drumsticks into a tailgating classic, perfect for one-handed nibbling."
6 chicken leg drumsticks
1 pint barbecue sauce
for chicken dry rub:
1/4 cup salt
1/4 cup black pepper
2 tablespoons turbinado sugar
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon granulated onion
Using a sharp knife, score the circumference of the drumstick one inch from the end. Make sure that you cut all of the way to the bone and sever all of the tendons. Using a paper towel, grab and pull off the cartilage at the base of the drumstick.
Push all of the meat to the top of the drumstick to form the lollipop. If needed, use a pair of scissors to trim any tendons that are protruding from the meat.
In a cup, stir together all the ingredients for the chicken dry rub. Liberally coat the lollipops with the dry rub.
Set your smoker to 325°F and place the lollipops into the cooker. Apple is an excellent smoke wood for chicken. Cook for about 45 minutes, until they reach an internal temperature of 165°F.
Remove the lollipops from the smoker and dunk them into the barbecue sauce. Return them to the smoker and let the sauce set until the chicken reaches an internal temperature of 175°F, about 10 minutes. Arrange the lollipops on a platter in a standing position and enjoy.