Steps

• 1

  Using a sharp knife or a pair of kitchen shears, cut through the skin and tendons all the way around a drumstick just below the knuckle. Push the meat down to the large end and cut or pull the remaining skin and cartilage off the knuckle. Remove the small bone against the leg and trim away any remaining tendons. Repeat with the remaining drumsticks.

• 2

  Season the chicken with Traeger Pork & Poultry Rub. Wrap the bones of the drumsticks with small pieces of aluminum foil to keep them from burning. Refrigerate the chicken for 1 hour to allow the flavors of the rub to permeate the meat.

• 3

  When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 4

  Place the chicken lollipops directly on the grill grates. Close the lid and smoke for 30 minutes.

  180 ˚F / 82 ˚C

  00:30

  Super Smoke

• 5

  Remove the chicken from the grill (they will not be fully cooked at this point). Increase the Traeger temperature to 350°F and let it heat for 15 minutes.

  350 ˚F / 177 ˚C

  00:15

• 6

  Meanwhile, combine the melted butter, 1/2 cup of the Traeger 'Que, and the hot sauce in a baking dish. Transfer the chicken lollipops to the dish, turn to coat in the sauce, then stand them upright. Place the dish directly on the grill grates and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 40 minutes.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

  00:40

• 7

  Meanwhile, in a small saucepan, warm the warm the remaining 1 cup BBQ sauce over low heat. (Add a few squirts of hot sauce if you like.) The sauce should be thick enough to coat the drumsticks, but not gluey; thin with a bit of the melted butter if needed. Cover to keep warm until ready to use.

• 8

  Dip or brush the meaty ends of the lollipops in the BBQ sauce until completely coated.

• 9

  Increase the Traeger temperature to 450°F. Place the chicken directly on the grill grates, close the lid, and cook until the internal temperature reaches 175°F, the sauce has caramelized, and the skin is starting to crisp, about 10 minutes more. Keep an eye on the lollipops to make sure that the glaze doesn't burn. Enjoy!

  450 ˚F / 232 ˚C

  175 ˚F / 79 ˚C

  00:10