How To Make Amazing Chicken Drumstick Lollipops
Chicken Drumstick Lollipops are a unique spin to serving chicken legs. They are deliciously seasoned and baked with a finger-licking good sauce and are perfect for family dinners, backyard entertaining, or as an appetizer—gluten-free recipe.
Servings: 5 Servings (2 drumsticks per person)
Calories: 591kcal
Ingredients
- 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
Helpful Tips:
- 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.
Nutrition
Serving: 1 | Calories: 591kcal | Carbohydrates: 22g | Protein: 36g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 789mg | Potassium: 533mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1074IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 3mg
