- 12 drumsticks
- 12 strips thin-sliced bacon cut in half lengthwise
- 1/4 cup brown sugar
- salt to taste
- pepper to taste
- dry rub or poultry seasoning
- toothpicks
- barbecue sauce
Rinse drumsticks thoroughly under cold, running water; pat dry with paper towels. Using kitchen shears, remove skin by trimming all the way around the bottom of the drumstick. Peel off the lower skin and knuckle.
Place bacon strips on a clean, dry surface, and liberally sprinkle them on one side with brown sugar and freshly cracked salt and pepper. Coat the chicken with the dry rub.
Set a drumstick at the end of a bacon strip, seasoned side up. Wrap the bacon around the chicken several times, making sure the bacon strip does not overlap too much. Secure with heavy-duty plain toothpicks. Repeat until all the drumsticks are wrapped.
Place bacon-wrapped chicken legs on a standing grill rack so they can cook using indirect heat.
When the bacon is almost crisp, insert an instant-read thermometer into one of the drumsticks to test for doneness (180 F). Lightly brush the drumsticks with barbecue sauce to glaze.
Makes 12 servings.
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