Smoked Chicken Lollipops with Cola BBQ Sauce
Smoked Chicken Lollipops With Cola BBQ Sauce
For the Chicken Lollipops
- 24 chicken legs
- 1 cup hickory wood chips
For the Rub
- 5 tablespoons cayenne hot sauce
- 5 tablespoons olive oil
- 1/2 cup brown sugar
- 1/5 cup garlic powder
- 3 tablespoons oregano
- 4 teaspoons black pepper
- 2 teaspoons salt
For the Cola BBQ Sauce
- 1 cup cola
- 1 cup ketchup
- 1/4 cup Worcestershire sauce
- 3 tablespoons steak sauce
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Preheat for smoker at 250°F.
Using a sharp chef’s knife, cut the skin all the way around the chicken leg about 1 ½ to 2 inches below the knuckle. Remove the skin that covers the bone and you will have lollipop-shaped chicken legs with built-in handles.
Load hickory wood chips into your smoker box and slide the smoker box into place.
Combine cayenne hot sauce, olive oil, brown sugar, garlic powder, oregano, pepper and salt in a medium-size bowl. Then dip each chicken leg into the mixture, coating them evenly.
Hot TipTo prevent the bones from turning black during cooking, cover the exposed bones with a small piece of aluminum foil.
Place the chicken lollipops in your smoker directly on the racks (12 per rack). Insert temperature probe into a chicken leg that is located in the center of the lower rack.
Smoke until the internal temperature reaches 165°F, about 2 hours.
Hot TipTo check the internal temperature, insert the tip of an instant-read thermometer into the thickest part of the meat so that the tip does not touch bone.
Mix cola, ketchup, Worcestershire sauce, steak sauce, onion powder and pepper in a medium-size saucepan. Simmer for 10 minutes.
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