Bacon-Wrapped Chicken Lollipops with Hot Pepper BBQ Sauce By: Guillermo Velasquez Course Appetizer, Snacks Cooking Technique Grill, Roast Keywords 4 servings, appetizer, bacon, barbecue mix, cayenne pepper, chicken and turkey, chicken legs with skin, garlic powder, garlic powder plus 1 onion powder, grill, ground rocoto chili pepper, Guillermo Velasquez, honey, instant vortex, ketchup, light brown sugar, mustard plus 1 tsp worcestershire sauce, paprika, pepper, peruvian, roast, salt, snacks, vinegar Servings 4 Servings Ingredients 8 chicken legs with skinbaconpaprikasaltpeppergarlic powderbarbecue mix1 cup ketchup½ cup light brown sugar1 tsp honey2 tbsp white vinegar1 tsp cayenne pepper1 tbsp ground rocoto chili pepper1 tsp garlic powder plus 1 onion powder½ tsp mustard plus 1 tsp Worcestershire sauce Instructions 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. Previous Next