Remove all the skin from the drumsticks. French-cut the tops to expose the bone and push the meat down into a lollipop shape. Trim the bottom of the bone slightly so they can stand up flat, then pat dry.
Coat the chicken with a thin layer of Bachan's Sweet & Spicy Japanese BBQ Sauce to act as a binder, then season generously with the sweet BBQ rub.
Wrap each chicken lollipop with a slice of bacon and secure it with a toothpick. Lightly season the bacon again for extra flavor, and wrap the exposed bone tips with a small piece of foil.
Smoke or grill at 325-350°F over indirect heat for 60 to 90 minutes, until the bacon is crisp and the chicken hits an internal temperature of 185°F.
Warm the remaining Japanese BBQ sauce in a tall glass or mug. Dip each cooked lollipop into the warm sauce to glaze, let rest for 5 minutes, and serve.
Cook it hands-free.
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