Once you try this recipe, you will be infected! Chicken Wing lovers are wild about their tasty wings. Chicken legs can also be a meatier and tastier party treat.
I made these at a hunting camp and watched them run off the platter. I had made them ahead of time and simply heated them up at the camp. Chicken Pops were a delicious way to serve a healthy, smoked appetizer.
When you smoke these pops, it takes a few hours. Slow and low adds flavor. Preparation takes only 20 minutes or less, depending on how many you make. Most eaters seemed to eat 3-4 pops.
Ingredients
1 package of thin slice bacon
12/ or… chicken drumsticks½ cup of BBQ sauce. You can make your own or get your favorite store bought.
RUB. Make your own or use a premade brand. I used the Trager all-purpose rub.
For a dipping sauce, smash up some Avocados, add ½ cup of Mayo, add ½ cup of sour cream, and 2 tbsp. of buttermilk or regular milk. Spice with garlic powder, pepper, an d1/2 tsp. of Cilantro. You can also zip up the sauce with your own flavors and spices. Puree of thoroughly mix the sauce in a blender.
Smoker Grill (I use my Trager Grill).
Preheat to 225F degrees. Let it warm for 15 minutes.
Using a sharp knife, make a cut through the drumstick bone, right below the joint (found at the top of the drumstick bone). Push the skin down to expose the bone so it looks more like a handle / lollipop stick. You can trim off the ankle gristle/skin.
Coat the drumsticks with your dry rub.
Wrap each legs meat end with a slice of bacon. It takes about a half of the strip. Tuck the strip end under itself to hold the bacon in place.
Cover the leg bone with a small piece of aluminum foil. This is just for looks. The exposed bone will burn if not covered.
Place the pops onto the grill and allow to smoke/ cook for 2 hours at 225 degrees.
Once the internal temp is 165 degrees, the pops are ready to serve. Huge, fat legs take a bit longer. I have also done wild birds’ legs and turkey legs in this way. Small quail, grouse, pheasant, duck, goose, hun, and other game bird legs are more petite but just as tasty. Use a thermometer to probe to be sure. Now you can brush on some BBQ sauce, and let the legs rest as the sauce soaks in.
Rest and garnish with dried parsley flakes and serve with a personal sauce container.
Don’t plan on leftovers. There will be none.
When I reheat them, I place them into a foil pack on the fire until hot. Open the foil and serve.
You can also wrap some bacon around some wings in the same manner, just in case.
Love those legs!
Montana Grant
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