Smoked Chicken Lollipops

24 chicken legs
2 tbsp SIDS CRAZY SALT
2 tbsp SIDS SALT & PEPPER
4 tsp garlic powder
SIDS SMOKEY GARLIC SAUCE

To turn regular chicken legs into lollipops you’ll need a sharp knife and a pair of kitchen shears. Make a cut completely around the lower part of the leg just below the knuckle, cutting through the skin and tendons. Push the meat down to the large end and pull the remaining skin and cartilage off the knuckle. I’ve found it helps to use a tea towel for extra grip. There’s a tiny bone right against the leg that needs to be removed. It can be sharp, so be careful not to ram it into your hand while pushing down on the meat. Remove this bone with a pair of pliers and trim away the tendons sticking out the top.
To season the Lollipops, mix SIDS SALT & PEPPER, garlic powder and SIDS CRAZY SALT together and sprinkle liberally over the chicken.
Cover the exposed bones with a small piece of aluminium foil. This will prevent the bones from turning black during cooking.
Let the chicken sit for 30 minutes at room temperature while the smoker is coming up to temperature. If using a pellet smoker, set for 150°C with Apple pellets.
Hint: Chicken needs to cook at a higher temp for the skin to be bite-through. If you’re struggling with rubbery skin, crank up the heat to 160°C.
While the cooker is heating, place a stick of butter in a ½ size aluminium pan. Set the pan inside the cooker, so it has time to melt. The butter adds flavour and moisture to the cooking process, but it doesn’t need to cover the chicken.
Once the smoker is up to temperature, place the Lollipops in the pan with the bones sticking up straight. Close the lid and let it cook for 2 hours. After 2 hours, the internal temperature should be in the 74-76°C range. Dark meat is done at 80°C and that’s just enough time to glaze the Lollipops.
For the glaze use SIDS SMOKEY GARLIC SAUCE. Warm a small pot of sauce just until it starts to thin. Be sure to remove the aluminium foil and dip the entire lollipop in the warm sauce. Use a chicken rack inside a half pan to keep the mess down. The rack makes it easy to transport the chicken all at once back to the smoker. Continue cooking the Lollipops for 30 minutes until the glaze is set. You’ll want to keep an eye on it, to prevent the glaze from burning. The final temperature should be 80°C when you pull the legs off the pit. As you can see, the final product looks great. The sauce is caramelized and the skin is bite-through. If you’re looking for a different way to smoke chicken legs, give this method a try.