Smoked Chicken Lollipops
- 4 pounds chicken drumettes, skin on
- 1 tablespoon sesame seeds, for garnish
- 3 green onions, thinly sliced (green parts only)
- To make the lollipop shape, use a paring knife to cut around the end of the bone of a chicken drumette. Use a sawing motion to cut through any meat and skin until you hit the bone.
- Firmly grasp the drumette and pull any meat from the bone upward towards the thickest part of the drumette. Use your hands to turn the meat inside out to create a lollipop shape.
- Scrape any remaining skin from the bottom of the bone with a paring knife. Discard it.
- Repeat with the remaining drumettes.
- Add the marinade/sauce ingredients to a blender or food processor. Blend/process until smooth.
- Reserve half of the marinade/sauce. Use the remaining half to coat the chicken.
- Transfer the chicken to a bowl and leave to marinate for at least 2 hours.
- Preheat your Z Grills (preferably with branded wood pellets) or other wood pellet grill to 225 degrees Fahrenheit.
- Transfer the wings to the grates and smoke for 2-2 ½ hours or until the internal temperature of the smoked chicken lollipops is at least 160 degrees Fahrenheit.
- Meanwhile, add the reserved sauce to a saucepan and bring it to a simmer. Simmer for 10 minutes or until slightly thickened. Run it through a strainer if you want a smoother sauce.
- Lightly brush the wings with sauce and increase the grill temperature to 375 degrees Fahrenheit.
- Cover the grill and cook for another 10 minutes or until the internal temperature is at least 165 degrees.
- Plate the smoked chicken lollipops.
- Garnish with sesame seeds and sliced green onions. Serve any remaining sauce on the side.