Bacon-Wrapped Chicken Lollipops with Hot Pepper BBQ Sauce


  • 8 chicken legs with skin
  • bacon
  • paprika
  • salt
  • pepper
  • garlic powder
  • barbecue mix
  • 1 cup ketchup
  • ½ cup light brown sugar
  • 1 tsp honey
  • 2 tbsp white vinegar
  • 1 tsp cayenne pepper
  • 1 tbsp ground rocoto chili pepper
  • 1 tsp garlic powder plus 1 onion powder
  • ½ tsp mustard plus 1 tsp Worcestershire sauce
  • Boil the ingredients in a skillet over medium heat for 20 minutes, then set aside. Serve with the chicken pieces.
  • Remove tendons from chicken legs by slicing around the circumference all the way to the bone, then clean and afterwards, cover with aluminum foil.
  • Season the chicken legs with salt, pepper, paprika or spices of your choice.
  • Once well seasoned, wrap well with bacon slices and hold in place with toothpicks; remember to remove these once cooked.
  • On the Instant Vortex control panel, press Roast and then set the time to 25 Minutes and temperature to 390ºF (200°C). Press Start.
  • Once Add Food appears on the display, place the chicken pieces on the tray greased with a little oil.
  • After cooking, remove carefully and serve with the hot pepper BBQ with all the Peruvian flavor. Perfect to share with friends.
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