Preheat oven to 375°F. Use a sharp kitchen knife to cut the skin around the end of the drumstick. Place the knife directly across the bone and snap down to snap through the bone and take off the knob on the end.

Pull the skin and meat down toward the large end of the drumstick and stand it on its end.

Mix together the smoked paprika, pepper, garlic powder, and seasoned salt.

Rub a few pinches of the seasoning over the skin and meat of the drumstick to season.

Wrap 1-2 pieces of bacon around the seasoned chicken leg, using enough bacon to coat the exposed top and sides of the chicken, but no need to wrap the bottom of the “lollipop.”

Place prepared drumsticks on a foil-lined baking sheet and bake for 30 minutes. Check internal temperature of drumstick to make sure it has reached 165°F - if it has not, cook for a few minutes longer until desired internal temp is reached.

Use a pastry brush to baste each drumstick with a generous amount of barbecue sauce. Return drumsticks to the oven and broil for 2-3 minutes, rotating the pan, until the bacon has crisped.

Best served hot.