Chicken Lollipops

Thanks to Cooks Venture for the chicken that inspired this recipe.

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  • 8 chicken drumsticks
  • Olive oil
  • Big Green Egg Sweet & Smokey Seasoning
  • Big Green Egg Vidalia Onion Sriracha


Set the EGG for indirect cooking with the convEGGtor at 350ºF/177ºC.

Cut in a full circle around the thin end of the drumstick all the way through the cartilage. Remove the skin and the cartilage from the top of the drumstick revealing the bone. This will leave a round meaty end of the chicken.

Rub the chicken with olive oil, season with the Big Green Egg Sweet & Smokey Seasoning, and place on the EGG with the bone up. Cook until the internal temperature of the chicken reaches 150ºF. Remove the chicken from the EGG and dunk it into the Vidalia Onion Sriracha Barbecue Sauce making sure the chicken is fully glazed with the sauce.

Place the chicken back on the EGG and cook until the internal temperature reaches 170ºF. Remove from the EGG and let rest for at least 5 minutes. Enjoy!

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