Ingredients:
Chicken Drumsticks
Unsmoked Bacon Rashers
Sauce:
1½ Cups Tomato Ketchup
1/4 Cup Apple Balsamic Vinegar
4 Tbsp Apricot preserve
½ Cup Demerara Sugar
¼ Cup Honey
1 Tbsp Worcestershire Sauce
1 Tbsp of Rub (below)
Rub:
1/2 Cup of Maldon Sea Salt
7 Tbsp of Demerera Sugar
2 Tbsp of White Pepper
1 Tbsp of Garlic Powder
2 Tsp of Lemon Pepper
1 Tsp of Onion Powder
1 Tsp of Hot Smoked Paprika
Take the chicken out of the fridge and sit at room temperature for 30 minutes.
Holding the bone in one hand, pull all of the chicken meat down to one end away from the knuckle.
Clean up the bone a little, removing any stray fat or meat that may be sticking out beyond the ball of meat.
Remove all the skin and the tiny bone right against the leg. Remove the bone with your fingers or shears, and trim away the tendons sticking out the top.
Blast the ingredients of the rub in a spice/coffee grinder until you get a salt-like powder. Apply the rub over the drumsticks. Wrap a rasher of bacon around the meat. Then apply a little more of the rub over the bacon. Return the chicken lollipops to the fridge for an hour. If you wish, cover the exposed bones with a small piece of aluminium foil.
Heat up your smoker to 250f. Use Apple wood for flavour.
Smoke the Lollipops for an hour and a half.
Meanwhile, heat the sauce in a small saucepan over low heat. If the sauce needs to be thinned, add a little white grape juice or apple juice. Then dip the lollipops into the barbecue sauce so that it is completely covered. Finish off in the smoker for a further 15 minutes.
Serve.