One of the most impressive displays of chicken I’ve come across. This recipe features chicken drumsticks frenched and wrapped in bacon, then smoked, and served with a homemade Cowboy Butter Ranch sauce.
Preheat smoker to 275°F. French drumsticks by cutting at the thin part of the bone (about the middle of the drumstick) and remove the skin, tendons, and push the remaining meat down to resemble a lollipop. Wrap with bacon and secure with a grill pin. Smother in seasoning and place on the smoker for 45 minutes. Make the cowboy butter ranch in the meantime by combining all the ingredients (melted butter, minced garlic, Dijon mustard, lemon juice, paprika, chili oil, mayonnaise, sour cream, buttermilk, garlic powder, onion powder, fresh dill, fresh parsley, chives, salt, and black pepper). After 45 minutes, spritz lollipops with soda every 10 minutes or so until chicken reaches an internal temp of 175°F (higher for dark meat). Once finished, allow to rest for a couple minutes and dip into the ranch. Enjoy!
