Traeger Smoked Chicken Lollipops Recipe

Traeger Chicken Lollipops

Dressing a drumstick into a chicken lollipop is a quick prep technique that gives the leg a clean, handle-like bone end. The result is attractive, easy to eat, and perfect for cookouts or game day. The technique is simple and, once you know how, fast to repeat for a crowd.

Smoking Traeger Barbecue Chicken Lollipops

When we talk about smoking these, we mean both the cooking method and the incredible smoked flavor you’ll get from a pellet grill. Cook the drumsticks on a Traeger or any pellet smoker for the best infused wood-smoke taste. Aim for a grill temperature between 325°F and 350°F with a steady supply of smoke for balanced flavor.

Drumsticks cook relatively quickly compared to larger cuts. Start at a lower temperature or on the smoke setting to build flavor, then finish at higher heat to crisp the skin and set the glaze. When the meat is nearly at 165°F internal temperature, slather on barbecue sauce and return the pieces to the grill for a few minutes until the sauce is glossy and slightly caramelized.

If you don’t have a Traeger, a gas or charcoal grill will work — use a smoker box or wood chips for smoke and follow similar temperature and timing guidelines.

What About The Barbecue Sauce?

There are countless barbecue sauces available, but making a simple homemade sauce is fast and lets you control sweetness, heat, and tang. A basic sauce of ketchup or tomato base, brown sugar or honey, vinegar for tang, and spices for heat can be customized easily. Add extra chili for spice or more vinegar for brightness.

Homemade sauce helps you dial in the exact profile you want for these lollipops and pairs well with the smoke from the grill.

How Do I Make The Lollipops?

Frenching the drumstick to make a chicken lollipop is a straightforward knife skill. Place the tip of a sharp knife on a cutting board, set the drumstick beneath it, and slice downward to the bone while turning the leg slowly. Cut around the circumference near the narrow end, then pull the skin and connective tissue down toward the thicker meat — it should slide off like a sleeve. The exposed bone becomes a convenient handle.

Work carefully, go slowly the first few times, and keep a steady grip. There’s no need to rush — the grill will take the time it needs to reach temperature.

Do I Have To Use Chicken For Chicken Lollipops?

If you want the classic version, chicken drumsticks are the easiest and fastest. Turkey legs can be lollipopped too, but they require longer, lower-temperature cooking because of their size and density. For turkey, smoke at a lower temperature (around 275°F) until nearly done, then finish at higher heat and add sauce toward the end.

What Is Frenching Anyway?

“Frenching” is the culinary term for cleaning the end of a bone by removing fat, meat, and sinew so the bone is exposed. While it doesn’t change the flavor, it creates an elegant presentation and gives you a handle for eating — hence the name “chicken lollipop.”

Other Smoked Chicken Dishes To Try

Smoking chicken on a pellet grill opens many possibilities. Consider trying smoked chicken thighs for deep, concentrated flavor; smoked buttermilk fried chicken for crisp, smoky fried pieces; or smoked green chili chicken enchiladas for a spicy, saucy casserole-style dish.

Traeger Smoked Barbecue Chicken Lollipop — Recipe

Yield: 8 servings

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Ingredients

• 16 chicken legs, trimmed into lollipops
• 1 cup all-purpose barbecue rub
• 2 cups barbecue sauce

Instructions

1. Preheat your grill to 200°F (or use the smoke setting) to infuse wood smoke and build flavor.
2. Prepare the drumsticks by trimming the narrow part of the bone and removing tendons and loose skin to create a clean handle.
3. Season the legs liberally with barbecue rub and arrange them on the preheated grill.
4. Smoke at the low temperature for about 20 minutes, then turn the legs and increase the heat to 400°F to crisp the skin.
5. Cook until the internal temperature reaches 165°F. During the last 5 minutes, slather the legs with barbecue sauce and let the glaze set and caramelize.
6. Remove from the grill and serve hot.

Tips and Serving Suggestions

Brush sauce on in the final minutes to prevent burning. For extra caramelization, apply a second thin coat of sauce after the first has set. Serve with pickled vegetables, coleslaw, or potato salad. Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently to avoid drying the meat.

Nutrition (per serving — estimate)

Calories: 565 | Total Fat: 24g | Saturated Fat: 7g | Cholesterol: 333mg | Sodium: 719mg | Carbohydrates: 18g | Sugar: 15g | Protein: 64g