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Smoked Lollipop Drumsticks

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Ingredients Method Notes

Ingredients
  

For the Chicken
  • 12 chicken drumsticks
  • Your favorite BBQ dry rub
Honey Teriyaki Glaze
  • ½ cup low sodium teriyaki sauce
  • ¼ cup honey
  • 1 tablespoon apple cider vinegar
Alabama White Sauce
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons apple cider vinegar
For Garnish
  • Chopped spring onions

Method
 

Instructions
  1. No smoker? No problem.
  2. Bake the drumsticks on a wire rack over a baking sheet at 400°F for about 45–50 minutes, or until they reach 165°F internally. Brush with the honey teriyaki glaze during the final 10–15 minutes of cooking, then finish with the Alabama sauce and spring onions before serving.
Step 1: Prepare the Drumsticks
  1. Using a sharp knife, cut around the bone near the smaller end of each drumstick. Push the meat downward toward the thicker end to create the classic lollipop shape with a flat bottom so the drumsticks can stand upright.
Step 2: Season
  1. Generously coat every drumstick with your favorite BBQ dry rub, making sure every side is evenly seasoned.
Step 3: Smoke the Chicken
  1. Preheat your smoker to 280°F.
  2. Arrange the drumsticks standing upright and smoke for 1 hour, or until they are nearly cooked through.
Step 4: Make the Honey Teriyaki Glaze
  1. While the chicken cooks, combine:
  2. Low sodium teriyaki sauce
  3. Honey
  4. Apple cider vinegar
  5. Whisk until smooth.
Step 5: Glaze
  1. Brush each drumstick generously with the honey teriyaki glaze.
  2. Return them to the smoker for 15 more minutes to allow the glaze to caramelize.
Step 6: Make the Alabama Sauce
  1. In a bowl combine:
  2. Mayonnaise
  3. Lemon juice
  4. Prepared horseradish
  5. Worcestershire sauce
  6. Garlic powder
  7. Onion powder
  8. Apple cider vinegar
  9. Mix until smooth and creamy.
Step 7: Finish
  1. Once the drumsticks reach an internal temperature of 165°F, remove them from the smoker. Drizzle or brush the Alabama white sauce over the tops and finish with chopped spring onions. Serve immediately while they're hot and juicy.

Notes

Donaldo's Tips: One of the biggest secrets to making these drumsticks incredibly juicy is pulling them as soon as they reach an internal temperature of 165°F. Overcooking is the fastest way to dry them out. I also recommend standing the drumsticks upright whenever possible because it helps them cook more evenly while giving them that awesome BBQ presentation. Don't be shy with the glaze either. Brush on a generous layer and let it cook for the final 15 minutes so it becomes thick, sticky, and caramelized. Finally, use a BBQ rub you already love since it builds the foundation of flavor before the smoke and sauces do the rest.
Variations: This recipe is easy to customize depending on what you're craving. If you like a little heat, stir your favorite hot sauce or a pinch of crushed red pepper into the honey teriyaki glaze. For even more flavor and texture, sprinkle the finished drumsticks with toasted sesame seeds before serving. If you're in the mood for classic BBQ, you can swap the honey teriyaki glaze for your favorite barbecue sauce and follow the recipe exactly the same way. You can also mix a little cayenne pepper into the Alabama white sauce if you enjoy a tangier sauce with a spicy kick.
Make Ahead & Storage: The Alabama sauce can be made up to three days ahead and kept refrigerated.
Make Ahead & Storage: Leftover drumsticks will keep in an airtight container for up to four days. Reheat in the oven or air fryer until warmed through.