Lollipop Chicken Legs are where technique meets fun—a culinary adventure with a global touch. Inspired by French frenched chicken and Asian-style sticky glazes, these handheld delights pair great with Cucumber Radish Salad and Chicken Salad With Canned Chicken, making them a versatile addition to any meal.
The secret? A simple but professional trick—trimming the bone for a built-in handle, perfect for mess-free eating. Whether you’re glazing them in a Korean gochujang sauce or sticking to classic Southern barbecue, this method ensures juicy, flavor-packed bites with crispy, caramelized edges. Best of all, this recipe is a blank canvas for bold experimentation. Marinate overnight for deep flavor, try a buttermilk brine for extra tenderness, or play with international spice blends. However you make them, Lollipop Chicken Legs bring restaurant-level flair to your home kitchen. —
What’s So Great About This Dish?
Restaurant-Worthy Presentation, Home Kitchen Ease– The lollipop cut transforms ordinary drumsticks into elegant, fun-to-eat bites without extra fuss.
Global Flavor Potential – Whether glazed with honey sriracha, marinated in Indian tandoori spices, or tossed in classic buffalo sauce, the options are endless.
Perfect for Any Occasion– These make for a crowd-pleasing appetizer, a meal-prep-friendly protein, or even a fun game-day snack.
Pairs Beautifully with Fresh, Crisp Sides– Serve with Cucumber Radish Salad for a refreshing crunch or Chicken Salad With Canned Chicken for a protein-packed spread.
Crispy, Juicy, and Absolutely Delicious– With a deep, flavorful marinade and high-heat roasting, every bite bursts with juicy tenderness and crisp, caramelized goodness.
Lollipop Chicken Legs Recipe
Equipment
- Sharp knife or kitchen shears
- Cutting board
- Large mixing bowl
- Baking tray lined with foil
- Wire rack (cookie rack)
- Basting brush
Ingredients
Chicken Legs
- 2 tbsp salt
- 2 lbs chicken legs
- 2 cups BBQ sauce
- 2 tbsp oil, or melted butter
- 4 tbsp Creole seasoning
BBQ Sauce
- ¼ cup apple cider vinegar
- 2 tbsp onion, minced
- ¼ tsp celery seeds
- ½ tsp molasses
- ½ tbsp lemon juice
- 1 cup ketchup
- ½ tsp garlic, minced
- ¼ tsp dry crushed pepper flakes
- ½ tbsp Dijon mustard
- ¼ tbsp chili powder
- ½ tbsp Worcestershire sauce
- 2 tbsp brown sugar, packed
- 1 tbsp honey
- 1 tsp smoked paprika
Instructions
- Start by microwaving onions and garlic in a small microwave-safe bowl for about one to two minutes until the onions turn soft and translucent.
- Stir in ketchup, vinegar, lemon juice, chili, brown sugar, honey, Worcestershire, mustard, paprika, molasses, pepper flakes, and celery seeds until well combined.
- Divide the barbecue sauce in half, reserving one portion for basting and the other for serving.
- Wash and pat the drumsticks dry with paper towels.
- On a cutting board, use a sharp knife or kitchen shears to cut through the tendons around the bottom end of each drumstick.
- Push the meat toward the top, then bend and pull out the joint, using kitchen shears if needed.
- Scrape off any remaining skin on the bone.
- Trim a small part of the cartilage from the meaty side to help the drumstick stand upright.
- Place the prepared chicken in a large bowl, add oil, Creole seasoning, and salt, and toss until well coated.
- Let it marinate in the fridge for at least 30 minutes and up to two hours.
- Preheat the oven to 350℉ (177℃).
- Arrange the chicken meat-side down on a wire rack set over a foil-lined baking tray.
- Bake for 20 minutes until the skin crisps and fat renders.
- Remove from the oven and generously baste with one portion of the barbecue sauce.
- Return to the oven and bake for another 10 minutes, rotating the tray midway for even browning.
- Ensure the internal temperature reaches at least 165℉ (75℃).
- Take the chicken out and serve with the remaining barbecue sauce.
Notes
- For extra crispiness, broil the chicken for the last 2-3 minutes of baking, but watch closely to avoid burning.
- If using a grill instead of an oven, cook over indirect heat first, then finish over direct heat for a smoky char.
- For a mess-free marinade, toss the chicken and seasoning in a large zip-top bag, seal, and shake until evenly coated.
- To prevent the exposed bone from burning, wrap the ends with a small piece of foil before baking.
| Nutrition | Value |
| Calories | 360kcal |
| Carbohydrates | 46g |
| Fibre | 2g |
| Fat | 15g |
| Protein | 12g |
| Cholesterol | 60g |
Variations To Help You Customise This Dish!
- Spicy Kick – Add extra heat by mixing cayenne pepper, extra chili flakes, or hot sauce into the barbecue sauce or seasoning blend. A dash of sriracha or gochujang can elevate the spice factor.
- Sweet & Sticky Glaze – Swap the barbecue sauce for a honey-soy glaze by combining honey, soy sauce, ginger, and a touch of sesame oil. This will give the chicken a glossy, caramelized finish.
- Herb-Infused Flavor – Mix in finely chopped rosemary, thyme, or oregano into the seasoning or barbecue sauce for a fresh, aromatic twist.
- Crispy Coating – For extra crunch, coat the chicken with panko breadcrumbs or crushed cornflakes before baking. Lightly spray with oil to help it crisp up beautifully.
- Buffalo-Style – Instead of barbecue sauce, toss the baked chicken in a mixture of melted butter and buffalo sauce for a tangy, spicy variation. Serve with ranch or blue cheese dressing.
