Chicken Lollipops
Chicken drumsticks are trimmed into lollipops by pushing the meat downward to form a uniform meat ball. A sweet and spicy glaze is applied in the last 30 minutes and caramelizes beautifully in the smoke. This recipe is a real showstopper at any barbecue party.
Ingredients(for 1 kg)
Instructions
Forming Lollipops
15 minutesUsing a sharp knife, cut around the skin and meat at the top of the bone and push the meat downward toward the end of the bone to form a uniform ball. Remove excess skin.
Seasoning and Resting
1-4 hoursMix salt, paprika, sugar, cayenne and garlic powder together. Thoroughly coat each lollipop. Wrap bones with aluminum foil and refrigerate.
Smoking
1.5 hoursPreheat smoker to 120-135 °C with apple and cherry wood. Smoke lollipops standing upright on a special rack or lying on the grate. After 1 hour, apply the glaze made from honey and chili sauce.
Glazing and Finishing
30 minutesMix honey and chili sauce into a glaze and brush thinly onto the lollipops every 10 minutes. Smoke until core temperature reaches 80-85 °C and glaze is caramelized. Rest briefly and serve.
Pro Tip
Wrap the exposed bones with aluminum foil to prevent them from burning and to keep them visually clean for presentation.
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