Chili Sesame Chicken Lollipops

Directions

1. Take a sharp knife and cut around the chicken drum approximately 2 inches down from the knuckle. Pull and remove the tendon and meat that was cut and all of the skin, then discard it. Tip: using a paper towel helps make it easiest to pull it off.
   
   
2. Cut the bottom of the meat side with a sharp knife to help the drumsticks to sit falt and prevent them from falling over.
   
   
3. Place the cut drumsticks into a gallon size ziploc bag then add in Bachan’s Chili Sesame Japanese Barbecue sauce. Thoroughly mix the bag up so that all of the chicken is coated, then let it marinate for a minimum of 1 hour, or overnight.
   
   
4. Remove the chicken from the marinade, then lightly season the meat with salt and pepper.
   
   
5. Tightly wrap the meat with bacon starting at the top working your way down to the bottom. Tuck the bacon end into the wrapped bacon to secure it. Compress the chicken meat and bacon together with your hands.
   
   
6. Tips: you can also use a toothpick to secure the bacon, but make sure you remove it once cooked and before serving. Note: You may need 2 slices of bacon for larger drumsticks.
   
   
7. Place the drumsticks on a wire rack with a sheet pan underneath to catch the excess drippings. Place them on the smoker at 275°F or in your oven at the same temperature.
   
   
8. Once the chicken reaches an internal temperature of 170°F, remove them from the smoker/oven.
   
   
9. Drizzle Bachan’s Chili Sesame over the top of each leg and garnish with sesame seeds and scallions.