Baked Chicken Drumstick Lollipops are a fun way to transform chicken legs into a lollipop shape.
They are then deliciously seasoned, baked until golden brown, and brushed with a sweet and slightly spicy sauce.
Whether you enjoy them as an appetizer or main course, this chicken recipe is mouthwatering and brings a playful element to your dining table—gluten-free and sugar-free.
This chicken lollipop recipe is about more than just an enticing presentation, although it certainly looks incredible and is way more fun to eat than regular chicken drumsticks.
Just like my marinated chicken wings, they are also amazingly flavored. The lollipop shape exposes the top of the bone while the meaty side is pushed down, resembling a lollipop shape—a fun finger food.
Baking them in a dry rub and my quick favorite sauce, similar to my quick spiced apricot jam—guarantees tender chicken every time. Let's make them!
Don't forget to check out my Healthy Baked Chicken Drumsticks for a flavorful, easy sheet-pan dinner and One-Skillet Peach-Glazed Chicken, or 30+ Holiday Chicken Recipes and 25 Gluten-Free Chicken Wings for entertaining!
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Why You Should Make Chicken Lollipops
- A unique spin to serving chicken: Lollipop drumsticks are a fun and elegant way to serve chicken legs.
- Simple technique: Exposing the bone of a chicken leg for a fancier presentation is called "Frenching," and it's super easy to do.
- Tasty meaty goodness: The chicken meat is wonderfully seasoned and smothered with a super simple, finger-licking sauce.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here's what you need to make chicken drumstick lollipops:
- Chicken drumsticks: You'll need about 8-10 defrosted and pat-dried chicken legs, about 3 pounds.
- Olive Oil: It gives the chicken lollipop drumsticks a lovely flavor and browned skin.
- Seasoning: Paprika powder, red crushed pepper flakes, sea salt or kosher salt, onion powder, dried rosemary, dried basil.
- Homemade sauce: Use unsweetened fruit spread, lemon juice, and red crushed pepper flakes. You can also use my spicy apricot jam instead. For the fruit spread, I prefer the following flavors: apricot, peach, orange marmalade, or royal fig.
How To Cut Chicken Legs Into Lollipops
Lollipop chicken legs are much easier to make than you think. With this step-by-step guide, they are ready in no time.
Step One (Picture 1 above) - Pat dry the chicken with paper towels. Place each drumstick on a cutting board. Using a very sharp knife or sharp kitchen shears, start cutting around the bottom of the drumstick to separate the skin and connective tissue from the meaty part of the drumstick.
Step Two (Picture 2 above) - Cut through the meat and the tendons in a circular motion around the bone until completely separated.
Step Three (Picture 3 above) - Grip the chicken leg tightly from the meaty side and push away any skin and the knuckle from the other side.
Step Four (Picture 4 above) - You might need a pairing knife to scrape any skin towards the knuckle end of the bone downwards and pull it over the bone to remove it or cut it away completely.
Step Five (Picture 5 above) - Push the meat down towards the top end of the drumstick. You might notice a small bone that you can feel with your fingers. Wiggle it around until it pops out.
Step Six (Picture 6 above) - Keep pushing the meat to the opposite end toward the base of the drumstick. Make it evenly compact and in the shape of a lollipop.
Step Seven (Picture 7 above) - If needed, turn the chicken leg around and cut off a tiny bit of the cartilage on the meaty end so it can stand upright (optional).
How to Season and Bake Them
See the full recipe with measurements in the recipe card.
Let's season and bake the chicken lollipops drumsticks.
Step One (Picture 1 above) - Prepare the dry rub: Add all the spices to a large bowl, stir to combine, and set aside.
Step Two (Picture 2 above) - Prepare the sauce: Combine the fruit spread with the lemon juice and spices in a small bowl; set aside.
Step Three (Picture 3 above) - Season the chicken legs: Rub each drumstick with the mixed spices until the chicken skin is well coated and all dry rub is used. Place them upright on a prepared baking sheet. Drizzle some olive oil on top of the meat. Bake for 30 minutes.
Step Four (Picture 4 above) - Add sauce: Brush the lollipops with the sauce and finish cooking to caramelize the sauce slightly. Serve on a serving platter.
Helpful Tips
- If you hate wasting chicken scraps and knuckles, use them to make homemade chicken broth or stock.
- To make it a super easy meal, you can cut and prep the drumsticks a day or two ahead of time. Store them in the fridge, and bake the seasoned chicken lollipops as directed.
- You can experiment with other store-bought sauces that you love and know. A barbecue sauce can work, or you can try my quick apricot jam as a sauce.
Storage
You can store chicken drumstick lollipops in the refrigerator for up to four days. Cool them to room temperature before placing the drumsticks in an airtight container.
More Chicken Recipes To Make Next
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Chicken Drumstick Lollipops offer a unique and delicious way to enjoy chicken. And this chicken lollipops recipe is an absolute favorite.
Their playful appearance, combined with the savory flavors, makes them a standout dish for any occasion. Enjoy!
📖 Recipe
How To Make Amazing Chicken Drumstick Lollipops
Mariska RamondinoIngredients
- 10 chicken legs (drumsticks), defrosted if frozen About 3 pounds
- 2 tablespoons olive oil
To Make The Spice Mix
- 1 tablespoon paprika powder plus ½ teaspoon
- 2 teaspoons red crushed pepper flakes
- ½ tablespoon sea salt
- 2 ½ teaspoons onion powder
- 2 teaspoons dried rosemary
- 3 ½ teaspoons dried basil
To Make The Sauce
- ½ cup unsweetened fruit spread (see note) 150 grams
- 2 tablespoons fresh lime or lemon juice
- 1 teaspoon red crushed pepper flakes
Instructions
- Preheat the oven to 400 degrees °F (204 °C). Prepare a large baking sheet and line it with baking paper. Set aside.
How To Cut Chicken Lollipops-(Refer to the pics in the post)
- About one inch from the top of the drumstick knuckle where most of the meat ends, cut through the meat and the tendons in a circular motion around the bone. Use a sharp boning knife or kitchen shears.10 chicken legs (drumsticks), defrosted if frozen
- With a pairing knife, scrape any skin towards the knuckle end of the bone downwards and pull it over the knuckle to remove it completely.
- Next, with your hands, hold the knuckle and push the meat to the opposite end toward the base of the drumstick. Make it evenly compact and in the shape of a lollipop.
- You might notice a small bone that you can feel with your fingers. Wiggle it around until it pops out.
How To Season And Bake The Chicken Lollipops
- Add all the spices in a medium-sized bowl and stir to combine, set aside.1 tablespoon paprika powder, 2 teaspoons red crushed pepper flakes, ½ tablespoon sea salt, 2 ½ teaspoons onion powder, 2 teaspoons dried rosemary, 3 ½ teaspoons dried basil
- In a small bowl, combine the fruit spread with the lemon juice and spices; set aside.½ cup unsweetened fruit spread (see note), 2 tablespoons fresh lime or lemon juice, 1 teaspoon red crushed pepper flakes
- Rub each drumstick with the mixed spices until well coated and all dry rub is used up. Place them upright on the reserved prepared baking sheet.
- Drizzle each drumstick with the tip of a teaspoon equally with some olive oil. Not too much because you want the dry rub to stick, but just enough to crisp the skin.2 tablespoons olive oil
- Bake for 30 minutes. Then baste the drumsticks with the prepared sauce and bake for an additional 15 minutes, or until the internal temperature reaches 170°F degrees when inserted into the thickest part.
- Serve them hot on a serving plate, and spoon any remaining sauce on the baking sheet on top of the drumsticks.
Notes
- Instead of a sharp knife, it is better to use kitchen scissors. It is so much easier to cut through the flesh and tendons, and it makes the whole process go quicker.
- For the unsweetened fruit spread, use either of the following flavors: apricot, peach, or an orange marmalade.
- These chicken lollipops will be sweet and slightly spicy.
- In order to keep them upright without falling, you can cut a small piece of the end of the top to flatten it out. I usually never do. I just push the flesh and make it really compact, and that, most of the time, does the trick. However, it's okay if they don't all stay upright. If you bake them lying down, then turn them around 20 minutes into baking.
- Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a few minutes or in the oven at 400 degrees °F for about 7 to 10 minutes.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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