Jalapeño-Cheddar Bacon-Wrapped Smoked Chicken Drumstick Lollipops
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr 55 min
Showstopping tailgating drumsticks french-trimmed into neat lollipops, stuffed under the skin with jalapeño cream cheese, wrapped in smoky bacon, and roasted at 300°F (149°C) to 180°F (82°C) with a cherry-bourbon glaze.
Ingredients (8)
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Helpful tools for making Jalapeño-Cheddar Bacon-Wrapped Smoked Chicken Drumstick Lollipops:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Use poultry shears to snip out the 2 thin pin-bones inside the drumstick meat while pushing the meat down—your guests will think they are eating pure boneless thigh meat on a stick.
- ✓Pro Tip 2: Always use regular-thin bacon rather than thick-cut bacon so it renders crisp at 300°F (149°C) in the same 85-minute window as the chicken.
- ✓Pro Tip 3: Clinical Nutrition Note: Removing the tough knuckle tendons and using center-cut bacon cuts total saturated fat by 25% compared to standard streaky bacon.
🧊 Storage, Freezing & Safe Reheating
Store leftover drumsticks in an airtight container in the refrigerator for up to 4 days. Reheat standing upright in a 350°F (175°C) oven or grill for 15 minutes until 165°F (74°C).
Frequently Asked Questions
Why do we wrap the exposed drumstick bones in aluminum foil?
Wrapping the exposed bone shaft in a small square of foil prevents wood smoke from turning the bone black and gives guests a clean, grease-free handle to pick up the lollipop.
Can I prep the chicken lollipops the day before a tailgate party?
Yes! French-cut, stuff, and bacon-wrap the drumsticks up to 24 hours in advance and store covered in the refrigerator; sitting overnight actually helps the bacon adhere tightly to the chicken.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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