Using a sharp knife, cut around the base of each drumstick to remove the skin and tendons, pushing the meat upwards to form a 'lollipop' shape.

If marinating, mix desired Peruvian Chicken Marinade ingredients and cover the drumsticks. Refrigerate for at least 2 hours or preferably overnight.

Pat the drumsticks dry with paper towels and lightly coat them with olive oil.

In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Generously season the chicken lollipops with the spice mixture.

Set your smoker to 250°F, using mild wood like cherry or apple for a subtle smoke flavor.

Arrange the chicken lollipops on the smoker grate, ensuring they are not touching. Smoke for about 90 minutes to 2 hours, until the internal temperature reaches 165°F.

Increase the grill temperature to 425°F to crisp up the skin.

In a saucepan over medium heat, combine BBQ sauce, honey, and melted butter, stirring until smooth.

Dip each smoked lollipop into the glaze, then return them to the smoker for 15-20 minutes to let the glaze set.

Once the internal temperature reaches between 175°F and 180°F, remove the lollipops from the smoker and let them rest for 5-10 minutes before serving.