Buck's Chicken Lollipops

: Quick, tasty, and a total hit every time


  • 18 Medium Chicken Drumsticks
  • Bald Buck Seasoning, to taste
  • 4 oz Butter, Melted
  • 1 1/2 cups BBQ Sauce, Divided
  • 1/4 cup Hot Sauce (Optional)


  1. Prepare the drumsticks: Cut through the skin and tendons around the knuckle of each drumstick using a sharp knife or kitchen shears. Push the meat down to the large end and remove the skin and cartilage from the knuckle. Remove the small bone against the leg and trim any remaining tendons. Repeat for all drumsticks.
  2. Season the chicken with Bald Buck Seasoning. Wrap the bones of the drumsticks in small pieces of aluminum foil to prevent burning. Refrigerate for 1 hour to allow the rub to flavor the meat.
  3. Preheat the grill to 180°F with the lid closed for 15 minutes. Use Super Smoke if available.
  4. Place the chicken lollipops directly on the grill grates. Close the lid and smoke for 30 minutes.
  5. Remove the chicken from the grill (they won't be fully cooked yet). Increase the temperature to 350°F and preheat for 15 minutes.
  6. In a baking dish, combine melted butter, 1/2 cup of BBQ Sauce, and hot sauce. Add the chicken lollipops, coat them in the sauce, and stand them upright in the dish. Place the dish on the grill grates and cook until the internal temperature reaches 165°F, about 40 minutes.
  7. Warm the remaining 1 cup of BBQ sauce in a saucepan over low heat. Adjust the thickness with melted butter if necessary. Keep warm.
  8. Coat the meaty ends of the lollipops in the warm BBQ sauce.
  9. Increase the temperature to 450°F. Place the chicken directly on the grill grates and cook until the internal temperature reaches 175°F, the sauce caramelizes, and the skin starts to crisp, about 10 minutes. Watch carefully to prevent burning.
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