First make the BBQ sauce: chop the onion and mix it with the chipotle peppers. Put a large pan on the cooker (or on your BBQ) with a little olive oil and fry the onion mixture for a few minutes on medium heat. Add the remaining ingredients, starting with the passata. Stir well, taste occasionally and adjust if necessary. Season to taste with salt and white pepper. At first, the sauce will have a bright red hue. Leave the sauce to cook gently for at least 30 minutes on a low heat. Now make the Chupa Chicken: Lay the drumsticks on a cutting board and, with a sharp knife, slice each piece below the joint (that lump on the end) all the way down to the bone. Shift the meat slightly, so that part of the bone is visible, and pry off the piece of skin and meat that is over the joint. Coat the drumsticks all over with your homemade rub and wrap a slice of breakfast bacon around each one. Add a handful of smoke chips to The Bastard and then place the drumsticks upright, with the 'stick' facing upwards, on the grid above the plate setter. Close The Bastard Close the lid and cook the chicken lollies for about 45 minutes, until the core temperature is about 70 °C. Coat them all over with BBQ sauce and cook for another 15 minutes. Bear in mind that the bone can be very hot.