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Chicken Lollipops

Lollipop Chicken

We found this recipe on Instagram and we had to recreate it. After watching a few videos and reading a few recipes, we felt like we could tackle this. So we set out to create some lollipop chicken drumsticks and hope you enjoy the recipe.


2-3 lbs chicken drumsticks

2 large potatoes

1 bunch brussel sprouts

1-2 large Yams

1 cup BBQ sauce

Salt & pepper to taste

1 tbsp garlic powder

1 tbsp paprika

1 tbsp celery salt (optional)


So here is the tough part, cutting the chicken to prepare them for cooking.

First, get a cutting board and a large pan to place the chicken in before prep.

Take a smaller, sharper knife and cut the smaller part of the chicken leg in a circle, cutting all the way around the leg. The purpose here is to sever all the connections from the meat to that smaller bone. It took a few cuts but you want to make sure there are no ligaments connecting the meat to the bone.

Once this is done, place the chicken on the cutting board, the meat side down, and compress the meat towards the cutting board (Here is a video of someone doing this with a little different style of cooking).

Do this with each drumstick then place it in a pan. If you are really adventurous, you can try what we did in the picture and suspend the drumsticks from the oven grate. If the slats are small enough, it's a simple press and turn and they will hang. If you do not have a grate, just place them in the pan by themselves. 

Season with salt, pepper, paprika, garlic powder, and celery salt. Place in the oven at 375 degrees for 10 minutes.

While these are cooking a bit, chop all the veggies to the desired bite size and lightly salt and pepper. 

Once the veggies are ready, remove the chicken from the pan, place it on the cutting board, and throw all the veggies in the pan. Then place the chicken back on top of the veggies and lather with bbq sauce.

Kick the oven up to 400 degrees and toss the pan back in the oven so you can get a little candying of the bbq sauce and crisp up the skin. After about 5-10 minutes flip the chicken, lather it with the rest of the BBQ sauce, and set it back in the oven for another 5-10 minutes. (If you are suspending the chicken as we did, just place the veggie pan underneath the chicken when you bump up the temperature, no need to do anything with the chicken).

Once the chicken is fully cooked (165 degrees), take the pan out and let sit for 5 minutes or so. 

Serve and eat!

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