Sunday, 14 May 2017

Chicken lollipop

My wife wanted something different then the traditional drumsticks for super so immediately knew that it had to be something special besides the traditional “drumstick”, so with a little research, it led me to the chicken lollipop. These lollipops are easy to make but a little time consuming but fun to make. 


  • chicken drumsticks
  • 1/2 cup brown sugar
  • 1/4 cup smoked paprika
  • 1 tablespoon fresh ground black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1/4 cup Diana Rib & Chicken sauce or your favorite sweet BBQ sauce
  • 1/4 cup Sriracha sauce

In a bowl mix the sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper very well and place aside.

In another bowl you want to mix your Diana Rib & Chicken sauce with the Sriracha sauce. This will be your sweet heat sauce for glazing the Lollipops with.

OK lets get started with the fun stuff. First thing you want to do is cut the small tip of the drumstick off using a sharp knife or clever.

Now you want to make a cut completely around about 2 cm form tip of the bone you just cut off. You want to cut through the skin and tendons all the way around.

Next, remove that small skinny part of the meat we just cut off and push the other section down creating the Lollipop. That little section you removed is usually the bitter part of the legs meat this is why we remove it. I learned about removing this little section from a BBQ Pitmaster.

To help them stand up on the grill cut a little section of the other tip of the bone on the fat end of the lollipop.

Place your lollipop inside a large Ziploc bag along with some of the rub and shake them in the bag to coat them well them place bag in fridge for 30 minutes.

Meanwhile pre-heat your Kamado Joe for indirect cooking at 275 degrees

Once the KJ is up to temp, place the lollipops on the grill bones sticking up straight. Close the lid and let it cook for approximately 2 hours or till internal temp reaches 160 degrees. (you can also place foil on the bones so they don't burn or discolor on you)

Holding the lollipop from the bone role them in the sauce we made earlier then place them back on the grill and cook for another 30 minutes or until temp internal temp reaches 175 degrees.

Bonne appetite!

As you can see these lollipops have a nice glaze to them which makes them perfect for presentation to your guest J

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