Pat chicken lollipops dry with paper towels. If using whole drumettes, score the skin lightly in a crosshatch pattern to help rendering.
Mix brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne, and kosher salt in a bowl. Coat all lollipops evenly with the dry rub, pressing gently so it adheres.
Set smoker to 275°F using oak or hickory wood. Place lollipops on grates bone-side down, spaced apart so smoke flows freely.
Smoke uncovered for 50 minutes until the internal temperature reaches 155°F at the thickest part of the meat.
While smoking, combine honey, hot sauce, butter, and apple cider vinegar in a small saucepan over low heat. Stir until butter melts and ingredients blend smoothly.
At 50 minutes, brush lollipops generously with the glaze on both sides. Return to smoker for 20 more minutes.
Brush again with remaining glaze and increase smoker temperature to 325°F. Smoke for a final 15–20 minutes until internal temperature hits 165°F and skin is crispy and blistered.
Remove lollipops and rest on a cutting board for 5 minutes before serving.
Drizzle any pan drippings over the finished lollipops and serve warm.
Frenching the Drumettes Makes Them Look Pro
If you want true lollipops, use kitchen shears or a sharp knife to separate the meat and tendons at the wide end of each drumette, then push the meat down toward the bone to expose a clean handle. This takes 30 seconds per piece but makes them restaurant-quality and way easier to eat. Your guests will be impressed, and the exposed bone actually helps heat penetrate evenly.
FAQ
What's the difference between drumettes and lollipops?
Drumettes are the whole lower wing bone with meat attached. Lollipops are drumettes or wings that have been frenched—the meat and connective tissue cleaned away from the bone to create a clean handle, just like a lollipop. Both cook the same way, but lollipops look fancier and are easier to grab and eat with your hands.