12 – 24 Chicken Wing Drumettes, 22oz. Beer (I use Budwieser), 1 cup of Canola Oil, 1/4 cup yellow onion-diced, 1/4 cup of white sugar, 1Tbsp salt, 1Tbsp ground black pepper, 1Tbsp Italian Seasoning, 1Tbsp dry mustard, 3 cloves garlic-minced, 12-24 Strips Bacon, wooden toothpicks-no color, Chicken Seasoning, BBQ Sauce, Jalapeno Grill
French-cut the chicken wing drumettes by cutting the skin around the bottom of the drumette. Push the chicken meat up into a ball making it into a “lollipop”. Wrap the ball of chicken meat with a strip of bacon. Secure the bacon with a toothpick. Mix the marinade ingredients together. Place lollipops in a 1 or 2 gallon freezer bag meat side down. Marinate for 3 to 5 hours in the refrigerator. Fire up your grill to 350 degrees. Add a chunk of apple wood the size of your fist to the charcoal for flavor. Remove lollipops from marinade and pat dry. Season the lollipops with chicken season. Place the lollipops on the Jalapeno Grill. Place the Jalapeno Grill onto your grill. Close the lid on your grill and cook for about an hour. When the bacon is crisp and the juices from the lollipops run clear they are done (around 165 internally). Serve with a side of your favorite BBQ Sauce in a bowl for dipping. Enjoy!