Barbecue Chicken Lollipop Drumsticks
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 150 min · Chicken · gluten-free, low-carb, high-protein
372 cal
34g protein
14g carbs
20g fat
per serving · estimated
Ingredients
- 4 chicken drumsticks
- 1 tbsp barbecue rub
- 3/4 tsp kosher salt
- 3/4 tsp baking powder
- 1 1/4 tbsp unsalted butter
- 1/4 cup barbecue sauce
- 3/4 tbsp honey
- 1/4 tbsp cider vinegar
- 3/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 scallions
Method (tap to check — screen stays awake)
- Cut through the tendons all the way round each drumstick about half an inch above the knuckle, then push the meat down the bone into a ball and pull away the skin flap and the thin fibula bone hiding alongside.
- Wrap the bared bone tip in a small square of foil so it does not scorch black over two hours.
- Toss the lollipops with the baking powder, salt, garlic powder, pepper and half the rub, and rest uncovered in the fridge 1 hour.
- Stand them upright in a rack and smoke at 275°F over apple for 75 minutes, to 165°F.
- Warm the barbecue sauce with the butter, honey and vinegar until pourable.
- Dip each lollipop, return to the smoker at 325°F for 15 minutes, then dip and set a second time for 10 minutes.
- Rest 5 minutes, pull the foil off the bones and scatter the sliced scallions over.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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