BBQ Chicken Lollipops
Sticky BBQ chicken drumsticks trimmed and glazed, perfect for the party buffet
Leave the glaze to marinade for up to 2 days in the fridge
Cooking Method
- Start by making a cut around the end of the chicken drumstick in a full circle around the bone(use a sharp knife or scissors). It’s important to cut all the way down and get through cartilage
- Pull back on the meat and skin on the end of the bone. Pull hard to remove all the skin so only the bone is exposed. You may need to twist the skin and tendon or use a knife to cut through
- Now dragging downwards using a sharp knife or your hands, expose the bone creating a ball shaped bit of chicken at the bottom of the drumstick, or lollipop shape. Clean the bone with the knife
- You may need to slice the bottom of the lollipops to help them stand up straight
- Roll the lollipops in the Puréety Sticky BBQ Glaze, leave the chicken to glaze for at least 30 minutes
- Preheat the oven to 200c gas mark 6 fan oven 180c
- Stand up on a tray and cover the end of each bone with a little tin foil to prevent them from burning
- Cook for 20 minutes or until the chicken is cooked through (use an internal probe and cook until 75c or more in the thickest part of the drumstick)
- Once cooked, brush with BBQ sauce and cook for a further minute or two and then garnish with chives
Ingredients
- 1kg Chicken Drumsticks
- 5g Chives
- 40g BBQ Sauce
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