Spicy BBQ Glazed Chicken Lollipops

This Grilled Chicken Lollipops Recipe focuses on bold flavor and satisfying texture. The chicken is grilled and finished with a sticky Kansas City–style barbecue glaze spiked with honey and Sriracha. The frenched drumsticks make an elegant appetizer or a striking main when served on a platter.

Chicken lollipops are essentially frenched drumsticks. “Frenching” refers to cleaning the bone so it is exposed before cooking, a technique often used for lamb chops and other elegant cuts. This presentation was originally inspired by Indo‑Chinese fried preparations, but here we grill the lollipops using a two‑zone method and finish them with a sweet‑and‑spicy barbecue glaze.

The Cut – Chicken Drumsticks

We use whole chicken drumsticks for this recipe. Drumsticks are larger than drumettes and are easier to cook evenly to a safe internal temperature. You can adapt the method to drumettes or thighs if you prefer; the key is to french the meat so the bone is exposed and the finished lollipop stands up nicely.

How to French a Chicken Drumstick

With a very sharp boning knife, trim the drumstick to expose the bone and shape the meat into a lollipop. The basic steps are:

1. Make a full circular cut around the end of the drumstick, cutting through the cartilage down to the bone.
2. Using a paper towel for grip, pull the meat and skin down toward the meat end of the bone to expose the bone. A firm pull helps remove the skin from the exposed section.
3. Trim away any joint cartilage from the meat end so the piece can stand upright.
4. Cut the visible tendon strings and push the meat down the bone, forming a rough ball — the “lollipop” shape.
5. Pull the skin back up or arrange it neatly to cover the lollipop if desired, and stand the pieces upright for grilling.

Seasoning Chicken Lollipops

After frenching and trimming, coat the chicken with a light drizzle of extra virgin olive oil and season generously. A poultry rub works well, but you can use any dry rub you like. Keep sugar content in the rub low if you plan to cook over direct heat to prevent burning.

Grilling Chicken Lollipops

We recommend two‑zone grilling: a direct heat area for color and sear and an indirect zone to finish cooking gently. This approach delivers crisp skin and juicy meat without flare‑ups.

1. Set up the grill for two‑zone cooking and aim for about 375°F over the direct heat.
2. Place the chicken lollipops over direct heat with the meat side down and the bone pointing up. Sear until the internal temperature registers about 150–155°F.
3. Dip or brush the pieces with glaze, then move them to the indirect zone to finish cooking. Continue until the internal temperature reaches 170°F.
4. Remove the lollipops from the grill, glaze one final time, let rest for 10 minutes, then serve.

If you want the bones to remain completely uncharred for presentation, wrap the bone tips with foil before grilling and remove the foil before serving. Because the bones are pointed upward during cooking, foil is often unnecessary unless you want a pristine white bone.

Chicken Lollipops Glaze

The glaze is simple and comes together on the stove. Combine a Kansas City–style barbecue sauce with Sriracha for heat, honey for balance, and a squeeze of lime for brightness. Simmer briefly to meld the flavors, then use it to dip and brush the chicken during and after grilling.

1. Combine the barbecue sauce, Sriracha (or your favorite hot sauce), honey, and lime juice in a saucepan.
2. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally until the glaze thickens slightly.
3. Remove from heat and use to coat the chicken when recommended in the grilling steps.

Other Grilled Chicken Recipes

• Perfect Grilled Chicken
• Grilled Chicken Thighs
• Citrus Marinated Grilled Chicken Kabobs
• Apricot Glazed Grilled Chicken
• How to Grill and Glaze Chicken

Other Grilled Appetizer Ideas

• Grilled Brie
• Smoked Salmon Dip
• Buffalo Chicken Dip
• Grilled Shrimp Cocktail

About Vindulge

Mary, a certified sommelier and recipe developer, and Sean, a backyard pitmaster, are the creators behind Vindulge. They are authors of the cookbooks Fire + Wine and Fire + Wine Backyard Pizza and have been publishing recipes and grilling guidance since 2009. They live on a small farm near Portland, Oregon.

Grilled Chicken Lollipop Recipe

Frenched chicken drumsticks grilled and finished with a barbecue, honey, and Sriracha glaze. These lollipops are an ideal appetizer.

Prep: 30 mins

Cook: 20 mins

Resting Time: 10 mins

Total: 1 hr

Servings: 12 drumsticks

Equipment

• Sharp boning knife

Ingredients

Grilled Chicken Lollipops

• 12 whole chicken drumsticks (skin on)
• 2 tablespoons extra virgin olive oil
• 1/4 cup poultry rub or your favorite seasoning

Glaze

• 1 3/4 cups Kansas City–style barbecue sauce
• 1/4 cup Sriracha or preferred hot sauce
• 2 tablespoons honey
• 1 tablespoon freshly squeezed lime juice (about 1/2 lime)

Instructions

Glaze

1. Combine the barbecue sauce, Sriracha, honey, and lime juice in a saucepan over medium heat.
2. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally. Remove from heat and set aside.

Prepare Chicken Lollipops

1. Make a full circular cut around the end of the drumstick, cutting down to the bone through the cartilage.
2. Using a paper towel for grip, pull the meat and skin down to expose the bone. Remove excess skin on the exposed section.
3. Trim any remaining joint cartilage so the piece can stand upright.
4. Trim visible tendons, then push the meat down to form a lollipop shape and tuck the skin back over the meat if desired.

Grilling

1. Set the grill for two‑zone cooking with direct heat around 375°F.
2. Brush the lollipops with olive oil and season with the poultry rub.
3. Sear the lollipops over direct heat with the meat side down and bone facing up until the internal temperature reaches 150–155°F.
4. Dip or brush in glaze, then move to the indirect zone and continue grilling until the internal temperature reaches 170°F.
5. Remove from the grill, glaze once more, let rest 10 minutes, and serve warm.

Notes

Monitoring internal temperature is the most reliable way to ensure properly cooked chicken. Resting the meat after grilling helps redistribute juices and allows the glaze to set.

Nutrition (approximate)

Calories: 120 kcal | Carbohydrates: 23 g | Protein: 1 g | Fat: 3 g | Sodium: 623 mg

Nutrition information is an approximation and should be used only as a guideline.