Using a sharp knife, carefully cut around the base of each drumstick to remove the skin and tendons. Push the meat upward to form a 'lollipop' shape, trimming any excess for a neat look.

Optional: If you want extra flavor, mix your Peruvian chicken marinade ingredients, cover the chicken, and let it sit for at least 2 hours or overnight.

Pat the drumsticks dry with paper towels. Lightly coat the chicken with olive oil to help the seasoning adhere.

In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. This blend will enhance the chicken’s flavor profile.

Coat each chicken lollipop liberally with the spice mixture, ensuring even coverage for maximum flavor.

Set your smoker to 250°F and use a mild wood such as cherry or apple. These will add a subtle sweetness to the smoke.

Arrange the chicken on the smoker grate, ensuring they are spaced apart. Smoke the drumsticks for 90 minutes to 2 hours, or until the internal temperature reaches 165°F.

Increase the grill temperature to 425°F. In a saucepan over medium heat, mix BBQ sauce, honey, and melted butter, stirring until smooth.

Dip each chicken lollipop into the glaze, ensuring they are evenly coated. Return them to the smoker for an additional 15-20 minutes to allow the glaze to caramelize and set.

Once the internal temperature reaches 175-180°F, remove the lollipops from the smoker. Let them rest for 5-10 minutes before serving to allow the juices to redistribute.