Chicken drumsticks are the original fun food. Meat on a stick! Food that comes with it’s own handle! Pretty much any way you prepare them, drumsticks are guaranteed to be kid friendly. They roast beautifully and they’re a pleasure to barbecue with. So how can this everyday crowd-pleaser go from ho-hum hum-drum to WOW? Well, that requires a bit of work.
Turning chicken drumsticks into chicken “lollipops” is easy, but it requires a little bit of work. Check out the pictures! I tried to get a shot of each step of the lollipop making process as well as describe the process in detail.
Cooks note: If you’re short on time or short on desire to do all of the butchering, I promise that these will still be delicious if you bake them whole and then glaze them. Cross my heart, you’ll love it!
1: Chicken Drumstick (I know that you know… but still labeling, in the spirit of details)
2: With sharp kitchen shears, cut the skin and membrane at the bottom of the drumstick.
3: Separate the two sections of skin, starting to remove the tendon
4: Completely remove the tendon from the drumstick
5: At the top of the drumstick, cut under the toothpick-like bone ((fibula).
6: Gently hold the fibula with your fingers and pull it out
- 7: Place the drumsticks (still with the skin on) on an oiled sheet pan.
8: About 18 drumsticks fit on my sheet pan. Remove the skin after the drumsticks have cooked for 40 minutes.
9: Remove the skin and glaze the drumsticks. Broil for 3-5 minutes (depending on the strength of your broiler)
- Lollipop Chicken… Not as close up.
Lollipop Chicken: Overhead
Sesame Glazed Chicken Lollipops
Adapted from: Denise on The Back Burner
Makes 18 chicken lollipops
18 chicken drumsticks
freshly ground pepper
oil for pan
1/2 cup unsalted butter
zest and juice of 1 lemon
1/3 cup brown sugar
1/3 cup sesame seeds
2 teaspoons smoked paprika
Preheat oven to 400 degrees with the rack positioned in the middle.
1. With sharp kitchen shears, cut the skin and membrane at the bottom of the drumstick.
2. Separate the two sections of skin, starting to remove the tendon
3. Completely remove the tendon.
4. At the top of the drumstick, cut under the toothpick-like bone (fibula).
5. Gently hold the top of the fibula with your fingers and pull it out.
6. Repeat with all remaining drumsticks.
7. In a single layer, place finished chicken lollipops on an oiled baking sheet.
8. Bake for 40 minutes, until internal temperature is 160 degrees, or juices run clear.
9. In a small saucepan combine butter, lemon zest and juice, brown sugar, sesame seeds and paprika. Stir until the sugar has dissolved. Remove from heat and set aside.
10. Remove baking sheet from oven and let the chicken cool to the touch.
11. Remove the skin from the chicken lollipops. Brush with sesame mixture.
12. Turn on broiler. Broil for 3-5 minutes (depending on the strength of your broiler) for a caramel color.
13. Serve with remaining sesame sauce.
Eat, Drink & Be Yummy!