Bacon Wrapped Chicken Drummies

1. 18 drumsticks - frenched

1. 1 lb bacon - cut in half

**Frenching Process**

1. Using a sharp knife, cut all the way around the drumstick about 1–2 inches from the thin end.

Slice through the skin, tendons, and connective tissue down to the bone.

1. 
   Scrape the meat downward toward the thick end of the drumstick.
   
2. 
   Remove any remaining tendons and cartilage from the exposed section of bone.
   
3. 
   Push and shape the meat into a compact "lollipop" at the meaty end.
4. Remove any additional knuckle meat and skin by pulling it over the bone.

** Turn on Pellet Module and set to 250 F **

5. Season chicken drumsticks with Boil King Perfect BBQ seasoning, cracked black pepper and salt.

6. Cut a piece of bacon in half and stretch to wrap it around the chicken drumstick.

7. Depending on how many chicken drumsticks you are using you may need two drip pans on top of the flavour waves to prevent flare ups. Fill each pan with 2 " or your choice of liquid, I just used water.

8. Spritz a high smoke point oil onto the grill or use a grill brush to brush it on to stop your chicken from sticking to your grids.

**Check liquid levels in your drip pan, add more as needed**

9. Smoke until chicken reaches internal temperature of 135 F the bacon will have started or is rendering its fat out now - without drip pans you will get flare ups.

10. Move chicken to warming rack, remove drip pans and turn on the gas to medium or 450 F.

11. Cook chicken until internal temperature of 160 F is reached, and then baste with BBQ sauce and continue cooking until internal temperature is 167 F. Use as much or as little BBQ sauce as you would like- above there are both options for comparison.

12. Enjoy!\