Smoked Orange Chicken Lollipops from Chiles and Smoke

Step 1

Pat the chicken drumsticks dry. Using a sharp knife, make a cut completely around a drumstick bone just below the knuckle, slicing through meat and tendons. Pull the skin and cartilage off the knuckle, then push the meat down to create the “lollipop” shape. Repeat for each drumstick.

Step 2

Combine the spices for the seasoning, adjusting to taste. Generously season each of the drumsticks.

Step 3

Place the drumsticks in the fridge for at least 2 hours, uncovered, to allow the seasoning to penetrate the meat and dry out the skin.

Step 4

Just before taking the drumsticks out of the fridge, preheat your smoker to 275–300 degrees Fahrenheit.

Step 5

Remove the chicken from the fridge. Cover each of the exposed bone handles with a small piece of foil to prevent them from burning.

Step 6

Place chicken drumsticks directly on the smoker grate. Allow to cook for about 2 hours or until they reach an internal temperature of 165 degrees.

Step 7

As the chicken approaches temperature, begin to prepare the glaze. Combine all glaze ingredients except the cornstarch, water, and zest. Heat on a small saucepan until it boils, then reduce the temperature, whisking to incorporate the ingredients. Mix in the cornstarch and water, whisking as you incorporate. The sauce should thicken quickly. Once thickened, remove from heat, stir in the zest, and set aside.

Step 8

When the chicken hits the target temperature of 165 degrees, either baste or dunk each drumstick into the glaze and place back on the smoker. Allow them to cook for another 5–10 minutes so the glaze can caramelize.

Step 9

Remove the chicken from the smoker, and the foil from the bones. Garnish with sesame seeds and green onions, serve, and enjoy!