Chicken Lollipops

These chicken lollipops aren’t just perfect, tasty, finger food, they also look great and will wow your friends at your next cook up.

Preparation is key to this recipe. Take your time when trimming the chicken, and you will be rewarded!

Choose your rub and glaze to your preference, for this recipe we used apple balsamic vinegar & apricot preserve in the BBQ Sauce.

Ingredients

  • Chicken drumsticks
  • Unsmoked bacon rashers
  • Rosemary sprigs

Sauce

  • 1½ cups tomato ketchup
  • ¼ cup apple balsamic vinegar
  • 4 tablespoons apricot preserve
  • ½ cup demerara sugar
  • ¼ cup honey
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon of rub (below)

Rub

  • ½ cup of Maldon sea salt
  • 7 tablespoons demerera sugar
  • 2 tablespoons white pepper
  • 1 tablespoon garlic powder
  • 2 teaspoon lemon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon of hot smoked paprika

Method

Take the chicken out of the fridge – It’s easier (and safer) to trim it while cold.

Holding the bone in one hand, pull all of the chicken meat down to one end away from the knuckle.

Clean up the bone a little, removing any stray fat or meat that may be sticking out beyond the ball of meat.

Remove all the skin and the tiny bone right against the leg. Remove the bone with your fingers or shears, and trim away the tendons sticking out of the top.

Blast the ingredients of the rub in a spice/coffee grinder until you get a salt-like powder.  Apply the rub over the drumsticks.  Wrap a rasher of bacon around the meat and stick a sprig of rosemary alongside the bone. Then apply a little more of the rub over the bacon. Return the chicken lollipops to the fridge for an hour. If you wish, cover the exposed bones with a small piece of aluminium foil – This will stop them darkening in the smoker.

B1MiV7SCIAIqDSH.jpg-large

Heat up your smoker to 270°F/130°C. Add a couple of chunks of smoking wood – A light fruit wood like apple works well with chicken. Allow the thick smoke to die down and then add your chicken to the smoker.

Smoke the Lollipops for an hour and a half.

Meanwhile, heat the sauce in a small saucepan over low heat. If the sauce needs to be thinned, add a little white grape juice or apple juice.

Then dip the lollipops into the barbecue sauce so that it is completely covered. Finish off in the smoker for a further 15 minutes.

Serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s