Best Chicken Lollipops Recipe
Chicken lollipops are drumsticks cut into the shape of a lollipop, baked to a tender golden crisp then tossed in a finger-licking good BBQ sauce. These saucy, mouthwatering baked chicken legs are the perfect appetizer or main course for dinner. (This recipe is gluten-free.)
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Servings: 4 people
Calories: 433kcal
Ingredients
- 6-8 Chicken Legs defrosted if frozen (about 2 pounds)
- 2 tsp Smoked Paprika
- 2 tsp Chili Powder
- 2 tsp Herbs De Provence or Italian Seasoning
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Sea Salt or to taste
- ¼ tsp Freshly Ground Pepper or to taste
- 4 tsp Baking Powder or cornstarch, optional not baking soda
- 1 cup Homemade BBQ Sauce or your favorite store-bought sauce plus more if needed
Instructions
How to Cut Chicken Lollipops
- About one inch from the top of the drumstick knuckle, using a sharp boning knife, cut in a circular motion around the bone.
- Then, cut the skin surrounding it, scrape the meat on the bone downward towards the knuckle, and pull it over the knuckle to remove it completely.
- Next, with your hands, push the meat to the opposite end to make it evenly compact (and in the shape of a lollipop). For the best presentation, try to pull the skin down to cover all the meat.
- Use a sharp knife to remove any remaining bits of flesh in order to reveal the cleaned bone beneath it. Then, cut a small piece of the end of the top so that the chicken leg stands upright without falling.
How to Make Chicken Lollipops
- CUT THE CHICKEN INTO A "LOLLIPOP" SHAPE. Cut the meat around the base of the chicken drumstick and pull it towards the top so it’s shaped like a lollipop. Push the meat down off the long bone as much as possible. (Refer to the video and steps above for exact directions)
- SEASON. Add the baking powder to a medium-sized bowl and add the spices to a separate medium-sized bowl. Dip the chicken legs into the baking powder and then coat in the spices. If the spices aren't sticking to the chicken, spray the legs with a bit of cooking oil spray then coat in the spices. Repeat until all the wings are fully coated.
- WRAP THE BONES IN FOIL. Wrap the bone part with aluminum foil so it is easier to hold, the overall presentation looks good, and the bones do not burn.
- BAKE CHICKEN. Preheat oven to 400°F degrees. Lay nonstick foil on a baking sheet or wire-rack lined tray and set aside. Bake for 30 minutes.
- GLAZE WITH BBQ SAUCE THEN CONTINUE TO BAKE. Then, brush with BBQ sauce and bake for an additional 15 minutes, or until the internal temperature reaches 165°F degrees when inserted into the thickest part.
- SERVE. Garnish with parsley or spring onions. Serve them hot, with the remaining BBQ sauce on top.
Notes
Tips To Make Cutting The Chicken Lollipops Easier
- USE A VERY SHARP KNIFE: It is best to use a boning knife, which is a long thin, semi-flexible bladed knife that is used to remove meat from the bone. You can also use a pairing knife, which is like a mini-chef knife with a super sharp blade and is great for precision cutting.
- USE KITCHEN SCISSORS: Removing the tendons takes a lot of work if using a knife. It is MUCH easier to remove the tendons with kitchen shears. Trust me, it will save you a ton of time.
- USE GLOVES: The process of frenching drumsticks is very involved. It is best to use gloves during the process so that you can manually remove meat and skin when needed.
Nutrition
Serving: 2drumsticks | Calories: 433kcal | Carbohydrates: 36.5g | Protein: 44.4g | Fat: 11.7g | Saturated Fat: 3.1g | Cholesterol: 135mg | Sodium: 1382mg | Potassium: 1280mg | Fiber: 1.6g | Sugar: 22.6g | Calcium: 336mg | Iron: 3mg