Smoked bacon-wrapped chicken thighs with honey garlic glaze

Trim any silver skin and excess fat from the thighs if wanted; open up thicker parts so the thighs are an even thickness.

Season the thighs with salt and pepper.

Wrap each thigh in a piece of bacon, folding it into a round roll.

Set on a rack in the smoker at 275 degrees for 40 minutes.

For the glaze, combine honey, garlic, soy sauce, apple cider vinegar, Dijon, a little Worcestershire, Sriracha and red pepper flakes; heat until it starts to bubble, mix, and simmer 2 to 3 minutes until sticky, without a hard boil. Kill the heat.

Brush the glaze over every bundle, close the lid and cook about half an hour more.

Crank the heat to 500 degrees (sear setting) to crisp the bacon; dripping bacon fat caused a fire, so use a drip tray.

Cut into pieces and skewer as lollipops to serve as an appetizer.