Holy Voodoo Chicken Lollipops

Holy Voodoo Chicken Lollipops are a show-stopping BBQ appetizer that brings Cajun heat, sweet rum sauce, and finger-licking fun all in one bite. These transformed drumsticks look as good as they taste, delivering bold flavor and impressive presentation perfect for any gathering. Whether you’re hosting a backyard BBQ or just craving something different, these juicy, spicy chicken lollipops are guaranteed to be a hit.

Holy Voodoo Chicken Lollipops

Chicken lollipops take the humble drumstick and elevate it—literally! By trimming and reshaping each drumstick, you create a meatball-on-a-stick that looks awesome and eats even better.

Seasoned generously with Meat Church Holy Voodoo and dunked in a sweet, rum-spiked BBQ glaze, these lollipops are smoky, sticky, and just the right amount of spicy. A great recipe for impressing guests or just treating yourself to something different off the smoker.

How to Make Holy Voodoo Chicken Lollipops

Sauce

Start your sauce by melting butter in a saucepan over medium heat. Add the diced garlic and onions and sauté for about 3–4 minutes until translucent. Stir in brown sugar and a splash of rum, then let it simmer for 5–6 minutes until the alcohol burns off and everything is well combined. Remove the pot from heat and mix in your favorite hot sauce and BBQ sauce. Set it aside until you’re ready to glaze.

Preparation

Preheat your smoker to 350°F using apple or hickory wood pellets. While the smoker heats up, prepare the drumsticks by making a cut all the way around the bone about ¾ inch from the bottom (bone end). You want to cut through the skin and tendons down to the bone. Remove the skin from that section, then push the meat toward the top of the drumstick to form the lollipop shape. It takes a little practice, but once you get the hang of it, it’s quick and easy.

Coat the meat generously with Holy Voodoo seasoning and let it rest while your smoker gets up to temp. If you want cleaner presentation, wrap the exposed bone with a bit of foil to prevent it from darkening during the cook.

Smoking the Lollipops

Place the lollipops meat-side down directly onto the grill grates. Smoke at 350°F for about 30–40 minutes, or until the internal temperature hits 165°F. Flip them upright if needed toward the end for more even cooking.

Glazing the Chicken

Once the lollipops hit 165°F, it’s time to sauce! Pour the prepared glaze into a deep container, and carefully dip each lollipop, coating the meat entirely while holding it by the bone. Let the excess drip off, then return the lollipops to the smoker.

Finishing Touch

Let them cook for another 10–15 minutes, or until the internal temperature reaches 175–180°F and the glaze starts to set and become tacky. Once they’re glossy and sticky with sauce, remove them from the smoker, let them cool slightly, and serve them hot.

Best Beer to Pair With Holy Voodoo Chicken Lollipops

Amber Ale

The caramel notes balance the Cajun heat and sweet glaze beautifully.

Cajun-Style Lager

Crisp and refreshing to cut through the spice and fat.

Pineapple IPA

A fruity IPA adds a tropical vibe that plays well with the rum-based sauce.