Using a sharp knife, cut all the way around the bone and remove skin and meat.

Fill the hopper with wood pellets and preheat pellet grill to 250°F in SMOKE mode.

In a small bowl, combine brown sugar, chili powder, salt, black pepper and rosemary.

Season chicken lollipops with the dry rub.

Place drumsticks into the Drumstick & Pepper Flex Racks with the handle facing down. Cook until internal temperature reaches 165°F, about 2 hours.

In a small skillet, combine ketchup, honey, bourbon, vinegar, Worcestershire sauce, Dijon
mustard, garlic powder, onion powder, salt and pepper. Simmer for 45 minutes and set aside.

Brush chicken lollipops with BBQ sauce during the last 30 minutes of cooking.

Let rest for 15 minutes, then serve with more honey bourbon BBQ sauce