BBQ Chicken Lollipops with Creamy Coleslaw

For the BBQ Chicken Lollipops:
1 Preheat your Traeger grill to 475F. If using a gas or charcoal grill, set up a two-zone fire. If using the oven, preheat to 425F.
2 Using a sharp knife, cut through the skin and tendons around 1-inch above the joint end of each drumstick. Using a paper towel, firmly grab the joint and tendons and pull them off of the bone. Use your hands to push the meat down towards the thicker end of the drumstick to expose more of the bone and form a large “lollipop” shape. Repeat for all pieces.
3 Add the chicken to a bowl along with 2 tablespoons of Uncle Ronny’s BBQ Sauce and massage to coat. In a separate bowl, combine the salt, paprika, chili powder, garlic powder, onion powder and black pepper. Generously season all sides of each chicken lollipop.
4 Transfer the chicken to the grill over indirect heat and cook until the thickest part of the meat registers around 165F, around 30 minutes. If using the oven, place the chicken on a sheet pan lined with a wire rack and cook until the thickest part of the meat registers around 165F, around 30 minutes.
5 Pour 1 cup of Uncle Ronny’s BBQ sauce into a wide-mouth mason jar and dunk each chicken lollipop to fully coat the meat. Return the chicken to the grill over direct heat and cook, flipping as needed to prevent burning, until grill marks form and the thickest part of the meat registers around 180F, around 5 more minutes. If using the oven, place the chicken back on the wire rack over a sheet pan and cook until the chicken is golden brown and the thickest part of the meat registers around 180F, around 7 more minutes.
6 Transfer the chicken to a platter and serve with the Creamy Coleslaw and more Uncle Ronny’s BBQ Sauce for dipping.
For the Creamy Coleslaw:
8 In a large bowl, combine the green cabbage, purple cabbage, carrot, green onion, cilantro, mayonnaise, apple cider vinegar, maple syrup, salt and pepper. Toss well to coat, cover and set aside at room temperature for at least 15 minutes for the flavours to develop. Taste for seasoning and adjust with salt, pepper or vinegar as desired. Leftovers can be refrigerated for up to 5 days.