BBQ Chicken Lollipop Recipe

My long time friend Steven Hudy is now a recipe contributor at AngryBBQ. His first contribution is this Lollipop Chicken Legs recipe which tastes amazing and is visually appealing. Take it away Hudy.

If you’re like me, you are always trying to find things that your kids will eat. Unfortunately my kids didn’t like these, but they don’t like anything.  My wife Melissa and I love them.

With a nice clean handle these are great for back yard barbecues. They have a perfect balance of sweet, tang, and some kick. Not to mention who doesn’t love a good reason to sample bourbon while prepping the cook. Try some smoked mac and cheese or cheesy smashed potatoes with these Lollipops.

How To Make Chicken Lollipops?

Making chicken lollipops is a simple task and takes a little more prep when compared to traditional chicken drum stick recipes. When making chicken lollipops we “French” the drumsticks. I recommend using a knife or even scissors to cut around the bone about 1 inch below the knuckle. Make sure to cut right through the skin and tendons and down to the bone. Remove the cut skin and discard. Detailed pictures below.

Equipment

• Medium Sauce Pot (Preferably Tall and Skinny = Better for Dunking Chicken Lollipops)
• Mixing Spoon
• Mixing Bowl
• Measuring Cups and Spoons
• BBQ Tongs
• Instant Read Thermometer
• Knife or Scissors

Ingredients

• 10 Chicken Drum Sticks (Thawed)

Rub Ingredients

• 1/4 cup Salt
• 1/4 cup Brown Sugar
• 1/4 cup White Sugar
• 2 tbs Chili Powder
• 2 tbs Paprika
• 2 tbs Black Pepper
• 2 tbs Cumin
• 4 tsp Garlic Powder
• 4 tsp Onion Powder
• 4 tsp Cayenne (more or less, up to you)

Sauce Ingredients

• 1 cup Ketchup
• 1/2 cup Honey. You could try maple syrup. I’ve never but always wanted to.
• 1/3 cup Bourbon or Rye   
• 1/4 cup Vinegar
• 3 tbs Worcestershire sauce
• 1 tbs Mustard of your choice Dijon, whole grain, bold and spicy.
• 1 tbs Garlic powder
• 1 tbs Onion powder
• 1 1/2 tsp Kosher Salt
• 1 tsp Black pepper.

Instructions

1. Make the rub: Or use any chicken and rib rub of your choice. Simply mix all the rub ingredients in a mixing bowl. Use a fork to evenly mix the spices. With this recipe there will be rub leftovers which you can save for other delicious cooks like wings or beer butt chicken.
   
2. French your Chicken Drums: I use a knife/scissor approach. Run you knife all the way around the bone, about an inch down from the knuckle. Much like skinning wire for terminations. (Only helpful if you are an electrician I guess). Use scissors if needed to get through some of the tendons. Paper towel can be helpful to grip the skin and cartilage and remove from the knuckle. This can be time consuming, but use it as an excuse to get away from the kids. Last, push the meat all the way down as far as you can trying to make a flat bottom. See pictures below.

3. Seasoning: Don’t go overboard because the sauce is boss, but don’t under season because this is where it gets it’s salt.  I like to let mine marinade in the fridge for 30 minutes to 2 hours.

4. Make the sauce: Doesn’t get any easier than this, all the kids in the pool and simmer for 10-15mins.  I use a tall skinny pot, this will make sense in a bit.

5. Heat the Smoker to 275F. I like to use hickory or mesquite. Place the lollipops on the grill trying your best to stand them up. They do make a rack for this but who has that kind of room to store another gadget. Smoke for 60-90 mins until the internal temp reaches 165F. Use your instant read thermometer. If you do not have one, get one here. During the last 15 mins, you are going to dunk the lollipops in the sauce. This is where that tall skinny pot comes into play. Brushing works as well. Just might have your lid open for a bit longer.

Step six. This is the hardest of all. Let them rest. Put under foil and wait at least ten minutes.

Not into drum sticks? Try out BBQ Chicken thighs with mop sauce.

4.75 from 4 review

BBQ Chicken Lollipop Recipe

Author: Steven Hudy

Course: Main Course

Cuisine: American,BBQ

Keywords: chicken lollipops,french drum sticks,grilled chicken thighs

Servings: 5

Grilled Chicken Lollipops with homemade sauce and rub. Details on how to French the drum sticks.

Print Recipe

Prep Time: 45 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Equipment

• Medium Sauce Pot (Preferably Tall and Skinny = Better for Dunking Chicken Lollipops)
• Mixing Spoon
• Mixing bowl
• Measuring Cups and Spoons
• BBQ tongs
• Instant Read Thermometer
• Knife or Scissors

Ingredients

  

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Rub Ingredients

• 1/4 cup Salt
• 1/4 cup Brown Sugar
• 1/4 cup White Sugar
• 2 tbsp Chili Powder
• 2 tbsp Paprika
• 2 tbsp Black Pepper
• 2 tbsp Cumin
• 4 tsp Garlic Powder
• 4 tsp Onion Powder
• 4 tsp Cayenne more or less, up to you

Sauce Ingredients

• 1 cup Ketchup
• 1/2 cup Honey
• 1/3 cup Bourbon Whiskey
• 1/4 cup Vinegar
• 3 tbsp Worcestershire Sauce
• 1 tbsp Mustard Dijon
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1.5 tsp Kosher Salt
• 1 tsp Black Pepper

Chicken

• 10 Chicken Drum Sticks

Instructions

 

• Make the rub: Or use any chicken and rib rub of your choice. Simply mix all the rub ingredients in a mixing bowl. Use a fork to evenly mix the spices. With this recipe there will be rub leftovers which you can save for other delicious cooks like wings or beer butt chicken.
• French your Chicken Drums: I use a knife/scissor approach. Run you knife all the way around the bone, about an inch down from the knuckle. Much like skinning wire for terminations. (Only helpful if you are an electrician I guess). Use scissors if needed to get through some of the tendons. Paper towel can be helpful to grip the skin and cartilage and remove from the knuckle. This can be time consuming, but use it as an excuse to get away from the kids. Last, push the meat all the way down as far as you can trying to make a flat bottom. See pictures below.
  
• Seasoning: Don’t go overboard because the sauce is boss, but don’t under season because this is where it gets it’s salt.  I like to let mine marinade in the fridge for 30 minutes to 2 hours.
• Make the sauce: Doesn’t get any easier than this, all the kids in the pool and simmer for 10-15mins.  I use a tall skinny pot, this will make sense in a bit.
• Heat the Smoker to 275F. I like to use hickory or mesquite. Place the lollipops on the grill trying your best to stand them up. They do make a rack for this but who has that kind of room to store another gadget. Smoke for 60-90 mins until the internal temp reaches 165F. Use your instant read thermometer. If you do not have one, get one here. During the last 15 mins, you are going to dunk the lollipops in the sauce. This is where that tall skinny pot comes into play. Brushing works as well. Just might have your lid open for a bit longer.
  
• This is the hardest of all. Let them rest. Put under foil and wait at least ten minutes.

Nutrition

Calories: 584kcalCarbohydrates: 75gProtein: 30gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 139mgSodium: 7150mgPotassium: 869mgFiber: 4gSugar: 61gVitamin A: 2103IUVitamin C: 10mgCalcium: 114mgIron: 5mg