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.

Perfect BBQ Chicken Lollipops

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

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.
French Chicken Drumsticks
Using a knife cut just above knuckle
French Drum Sticks
Push the meat down

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.

Saucing Chicken Lollipops
Dunk the Chicken Lollipops in the Sauce
Saucing Chicken Lollipops

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

Perfect BBQ Chicken Lollipops
Print Recipe
4.75 from 4 votes

BBQ Chicken Lollipop Recipe

Grilled Chicken Lollipops with homemade sauce and rub. Details on how to French the drum sticks.
Prep Time45 mins
Cook Time1 hr 10 mins
Resting Time10 mins
Total Time2 hrs 5 mins
Course: Main Course
Cuisine: American, BBQ
Keyword: chicken lollipops, french drum sticks, grilled chicken thighs
Servings: 5
Calories: 584kcal
Author: Steven Hudy
Cost: $25

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

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.
    French Chicken Drumsticks
  • 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.
    Saucing Chicken Lollipops
  • This is the hardest of all. Let them rest. Put under foil and wait at least ten minutes.

Nutrition

Calories: 584kcal | Carbohydrates: 75g | Protein: 30g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 7150mg | Potassium: 869mg | Fiber: 4g | Sugar: 61g | Vitamin A: 2103IU | Vitamin C: 10mg | Calcium: 114mg | Iron: 5mg
Share on facebook
Share on pinterest
Share on email
Share on print

Related Articles

2 thoughts on “BBQ Chicken Lollipop Recipe”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating