Derek Wolf, the founder of the Instagram "Over The Fire Cooking" (OTFC) and popular on social media for his barbecue tips, tricks and recipes, says this recipe is for all those children at heart.
Though made to look like the candy itself, these lollipops are grown-up in both taste and flavour, he says.
"The first time I encountered chicken lollipops was at a barbecue festival with some friends. Enamoured of how delicious they looked, I went home and made some myself."
He has now created about half a dozen recipes for these lollipops, but this is his favourite by far.
You start by removing the bottom section of the chicken legs to make them into drumsticks.
"My biggest tip is to use paper towels for this. They help grip the meat to get it all off the bone."
Seasoned, smoked and glazed with a simple maple whisky glaze, these lollipops are epic for barbecue nights, or any summer celebration.
Prep time: 1 hour, cook time: 2 hours, yield: 4 servings
For chicken
12 chicken drumsticks
1 cup (114g) OTFC all-purpose BBQ seasoning (triple the recipe)
OTFC all-purpose BBQ seasoning
2 Tbsp (30g) brown sugar
1 Tbsp (15g) salt
1 Tbsp (8.4g) smoked paprika
2.5 tsp granulated garlic
1.5 tsp onion powder
1.5 tsp maple sugar
1 tsp orange peel powder
1/5 tsp red pepper flakes
In a small bowl, stir together all ingredients. Use about 1Tbsp (19g) per 681g of meat to season any meat you smoke or barbecue.
Store any unused seasoning in an airtight container in a cool dry place for up to 1-2 months.
For maple whisky glaze
1½ cups (360ml) whisky or bourbon
1 cup (240g) packed brown sugar
½ cup (160g) maple syrup
½ tsp hot sauce
Special gear
Drumstick hanger (optional)
1. To make the chicken: Make a cut about one-third of the way down the drumstick towards the knuckle side.
Cut all the way around the drumstick and pull off the excess meat and skin until the bone is clean. Trim off any excess tendons.
Press the meat on the drumstick down to form your "lollipop." Repeat this step for each drumstick.
2. Place the seasoning in a medium bowl and, one by one, season each lollipop inside the bowl.
Set the drumsticks aside and discard any remaining seasoning.
3. Preheat the smoker for indirect cooking over medium heat (163°C).
Add some oak or cherrywood chunks or chips to the smoker for more smoke flavour.
4. Place the chicken lollipops in the smoker, on a drumstick hanger (if using).
Cook for 1½ to 2hours until the internal temperature reaches 79°C.
5. To make the glaze: When the chicken is close to being done, preheat a grill or fire pit for direct cooking over medium heat (149°C).
6. Pour the whisky into a saucepan and place it over the fire.
Bring to a simmer and cook for 1-2minutes.
Stir in the remaining glaze ingredients and cook until the glaze is warm and the sugar dissolves.
7. Remove the saucepan from the heat and carefully dip each lollipop into the glaze until it is evenly coated, letting the excess glaze drain back into the pan.
8. Placed the glazed chicken back on the smoker and cook for 5minutes.
Remove and let cool for 2-3 minutes.
Serve any extra sauce on the side.
The book
Flavor by Fire: Recipes and Techniques for Bigger, Bolder BBQ and Grilling
