Instructions

1. Prep the Drumsticks: About 1/3 of the way down from the meaty end, make a cut around the drumstick toward the knuckle side. Slice cleanly all the way around.

2. Shape the Lollipop: Pull and trim away the loosened meat, skin, and tendons until the bone is exposed. Press the meat down toward the opposite end so it forms a rounded “lollipop” shape.

3. Foil Hats (Optional): Wrap the exposed bone ends in small pieces of foil to keep them from burning or discoloring.

4. Season to Perfection: Brush the meat with olive oil, then generously coat all sides with Crisp Morning seasoning.

5. Heat Things Up: Preheat your smoker to 275°F for indirect cooking.

6. Smoke ‘Em: Place the chicken lollipops on the smoker rack, bone-side up, and cook for 2–2.5 hours until the internal temp reaches 175°F.

7. Sauce Bath: Remove from smoker and dip each lollipop in BBQ sauce, coating them evenly. Let the excess drip off.

8. Finish the Glaze: Return sauced lollipops to the smoker for 5 more minutes to set the glaze.

9. Rest & Serve: Remove from the smoker, let rest 2–3 minutes (if you can resist), then serve and enjoy the applause.

These Crisp Morning Chicken Lollipops are sweet, smoky, and carry just the right jalapeño kick to keep things interesting. Perfect for game day, summer BBQs, or whenever you want your chicken to show up dressed to impress.