Chicken Lollipop

Our tasty chicken lollipop recipe is combines crispy-skinned drumsticks roasted and dressed in a sticky, sweet sauce-they're perfect for any occasion.

5 from 5 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Appetizer, Dinner, Main Course

Cuisine Indian, Pakistani

Servings Servings

Calories 247 kcal

Equipment

Ingredients

For the Chicken:

3 Pounds chicken drumsticks, bone-in, bottom half removed to expose the bone
2 garlic cloves, minced
½ - inch fresh ginger, minced
1 tablespoon Kashmiri chili powder
2 teaspoons kosher salt
1 teaspoon black pepper, coarse ground
½ teaspoon garam masala
2 tablespoons olive oil

For the Sauce:

1 tablespoon olive oil
¼ small white onion, finely diced
2 garlic cloves, minced
¼ - inch fresh ginger, minced
2 teaspoons dark soy sauce
1 teaspoon distilled white vinegar
2 tablespoons warm water
1 tablespoon honey
1 tablespoon Kashmiri chili powder
1 teaspoon dried fenugreek leaves
½ teaspoon salt

Instructions

Prepare the chicken by cutting off the top of the drumstick to make it flat. Then, cut in a circle using a sharp knife or kitchen shears just below the thickest part of a drumstick.
Use a paper towel to pull off the bottom half of the drumstick, exposing the bone. Then, pull the chicken toward the top to look like a lollipop. Dry the drumsticks thoroughly with a cloth, and set them aside.
Adjust the oven rack to the upper-middle position and preheat the oven to 450°F (232)°C. Prepare a rimmed baking sheet with parchment paper.
Add garlic, ginger, Kashmiri chili powder, salt, black pepper, and garam masala to a mixing bowl and stir to combine. Add the lollipops one by one to evenly distribute the mixture.
Line the drumsticks onto a baking sheet top side down and roast them for 15 minutes.
Meanwhile, warm the oil in a saute pan and add the onions, garlic, and ginger. Cook until the onions start to caramelize, for about 15 minutes.
Then stir in the soy sauce, vinegar, water, honey chili powder, Kasuri methi, and salt. Simmer for 5 minutes and pour into a mug or glass bowl.
Remove the lollipops from the oven and swirl them in the cup with the reserved sauce. Return them to the oven and continue cooking for 10-15 minutes or until the chicken reaches an internal temperature of 165°F (73°C).
Let the drumsticks rest for about 5 minutes before serving, and garnish them with fresh cilantro.

Video

Notes

Expert Tips:

When preparing the drumsticks, I prefer using kitchen shears to cut through the skin and a paper towel to drag the meat into place and expose the bone.
Insert your food thermometer into the thickest part of the chicken drumstick. The safe cooking temperature for chicken is 165°F (73°C).

Nutrition Disclosure:

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

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