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This image shows Lollipop Chicken Legs coated in a glossy barbecue glaze, served on a plate with a small bowl of extra BBQ sauce on the side.

Lollipop Chicken Legs Recipe

Lollipop chicken legs are a fun and flavorful twist on classic drumsticks, featuring tender, juicy meat encased in crispy, caramelized skin. Coated in a smoky, tangy homemade barbecue sauce, these oven-baked delights boast a rich depth of flavor and an irresistible presentation, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinate Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 360 kcal

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.
    This image shows onions and garlic being microwaved in a bowl, softening them for the BBQ sauce preparation.
  • Stir in ketchup, vinegar, lemon juice, chili, brown sugar, honey, Worcestershire, mustard, paprika, molasses, pepper flakes, and celery seeds until well combined.
    This image shows a bowl with various BBQ sauce ingredients being whisked together for a rich, flavorful glaze.
  • Divide the barbecue sauce in half, reserving one portion for basting and the other for serving.
    This image shows freshly made BBQ sauce being divided into separate bowls—one for basting and another for serving.
  • Wash and pat the drumsticks dry with paper towels.
    This image shows raw chicken legs being patted dry with a paper towel, ensuring better texture when cooked.
  • On a cutting board, use a sharp knife or kitchen shears to cut through the tendons around the bottom end of each drumstick.
    This image shows a knife cutting the tendons of a chicken leg to help form the signature lollipop shape.
  • Push the meat toward the top, then bend and pull out the joint, using kitchen shears if needed.
    This image shows the meat being pushed upward on the chicken leg, with the joint removed, forming the lollipop shape.
  • 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.
    This image shows the cartilage being trimmed off the bone, ensuring the lollipop chicken stands upright for even baking.
  • 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.
    This image shows chicken legs fully coated in marinade, ensuring deep flavor penetration before baking.
  • Preheat the oven to 350℉ (177℃).
  • Arrange the chicken meat-side down on a wire rack set over a foil-lined baking tray.
    This image shows the prepared lollipop chicken legs neatly arranged on a wire rack, ready for baking.
  • Bake for 20 minutes until the skin crisps and fat renders.
    This image shows a brush generously coating the partially baked chicken lollipops with a thick layer of BBQ sauce.
  • 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℃).
    This image shows a meat thermometer inserted into a chicken lollipop, ensuring it reaches a safe internal temperature.
  • Take the chicken out and serve with the remaining barbecue sauce.
    This image shows perfectly glazed Lollipop Chicken Legs arranged on a plate, served with a side of extra BBQ sauce for dipping.

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.