Bacon-wrapped chicken drums. Bacon. Wrapped. Need we say more about this recipe? You can probably wrap just about anything in bacon and it will instantly become the star of any backyard barbecue. There’s just something about bacon’s fatty goodness that draws everyone in like moths to a flame. Add in a little salt, bite from freshly cracked black pepper, and sweet brown sugar to it and it elevates these chicken drums from ordinary to mouthwatering.
- 1 dozen chicken legs
- 12 pieces thin-sliced bacon, cut in half lengthwise
- Favorite chicken rub
- Brown sugar
- Fresh cracked pepper
- Thoroughly wash your chicken drums.
- Pat dry with paper towels to make them easier to hold.
- Use poultry scissors (or a knife if you don’t have poultry scissors) to cut all the way around the lower part of the chicken drum, just below the meat. I use the scissors to score around the drum to get a clean cut.
- Peel off the lower skin and knuckle (you may need to cut around that area, too).
- Lay some bacon out and sprinkle one side with salt, fresh cracked pepper and brown sugar.
- Coat the chicken with your favorite rub or poultry seasoning.
- Set one drum at the end of a bacon strip (seasoned side up) and roll the bacon strip around. Cover the chicken without overlapping the bacon too much.
- Secure the bacon with a heavy-duty plain (no color dyes) toothpick or two.
- Place the bacon-wrapped chicken legs on a rack to stand them up for cooking (or you can grill on their sides and turn periodically using tongs).
- Cooking options: Use a smoker; a gas or charcoal grill (indirect heat); slow cook using the upper rack of an infrared grill; or fry-roast in The Big Easy infrared turkey fryer.
- When the bacon is crisping up, use tongs to lift one and test the meat with a fork, finger or instant-read thermometer to see if it’s almost done (165°F).
- Lightly brush on your favorite BBQ sauce to glaze the surface with some sweetness for the outside.