Honey-glazed Lollipop Drumsticks That You Will Love!

This lollipop drumsticks recipe is one of the chicken recipes that you can crave every day. The French-cut chicken drumsticks are ready to eat after being coated, fried, and caramelized with a sweet-spicy honey garlic glaze!

These lollipop drumsticks will be the centerpiece on your next dinner table. The shiny and mouthwatering glaze is so yummy that it’s better than any restaurant meal. So, instead of paying hundreds of dollars, just make them at home and let your family have the most delicious, glazed drumsticks at home!

Why Will You Love This Lollipop Drumsticks Recipe?

My kids always make special requests to make these on weekends. First, I find it difficult, but since I pay attention, love and effort, I find them fun to cook. I also engage my family in this fun recipe; they turn out amazing each time. Great for serving dinner and parties. Whether a BBQ night party or a casual family dinner, it is perfect and can be made in less than an hour. 

Ingredients

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• Chicken: 12 chicken drumsticks cut in a French lollipop style. If you find cutting the chicken into French lollipops difficult, keep them as they are and cook them in the mentioned way, but you will not get them. Chicken thighs and even boneless chicken can be cooked with this method.
• Oil: Use any neutral cooking oil like sunflower, vegetable, or avocado. While selecting the oil for frying, just make sure to select the oil that has a high smoke point so it will not get burned at a high cooking temperature.  
• Chicken Marination: The seasoning for chicken marination is basic, like soy sauce, vinegar, garlic, paprika, salt, and egg white. Marinating the chicken in this seasoning will give it the best flavors. The chicken will absorb flavors while marination and the egg make it a base for sticking to the batter and help in perfect frying. Flavors get enrooted deep in the chicken.
•  Batter: The batter ingredients are very familiar to you. Flour, cornflour, baking powder, paprika, salt, vinegar, black pepper and milk.
• Honey Garlic Glaze: I love how chicken is caramelized in honey sauce. You just need butter, garlic, chili flakes and honey. If you find it extra spicy then skip the chili flakes. 

How to Cut Drumsticks into a Lollipop

Cutting chicken lollipops to expose the bone is called “Frenching”. Frenching chicken is not too complex; we just want to expose the chicken bone. To do this, just follow some steps: 

• Step 1: Cut the top off the meaty part so that it stands like a lollipop. Cut the top cartilage at an angle to flatten the top. A little bit of meat is also removed while doing that, but it is worth standing better. 

• Step 2: Find the lower bony part of the drumstick where the meat ends. It has skin and tendons at that part, about two inches above the knuckle. Cut with a sharp knife or scissors. Move the knife around it to cut the skin and tendons until the bone is exposed. Cut off the tip of the bone to easily remove the skin and tendons. 
• Step 3: Using kitchen paper, pull the skin and tendons off. Shove the meat down, and the chicken lollipop is ready to use. 

Instructions

1.Prepare Chicken Lollipops

Cut off the top joint of the bone from the hinge. Carefully cut the thin, bony end of each chicken drumstick. Cut through skin, meat, and tendons until you reach the bone.  Push the meat down toward the thick end of the drumstick to form a “lollipop”. Remove the remaining skin from the lower thin bone so that the bone is visible and like a lollipop. 

2.Season the Chicken

Mix soy sauce, white vinegar, minced garlic, paprika, salt, and egg white in a large bowl.

Add the chicken lollipop and mix with the sauce until fully coated. Cover seasoned lollipops with plastic wrap and allow it to marinate for 30 minutes. 

3.Prepare Chicken Lollipop Batter

While the chicken is marinating, prepare the batter for the seasoned drumsticks. Mix all-purpose flour, cornflour, baking powder, salt, paprika, and black pepper. Add milk and stir to combine or until a smooth batter is prepared. Add vinegar to the batter mixture. Make sure that there are no lumps in the batter.

4.Coat and Fry

Hold the marinated chicken drumstick from the bone, coat the thick meaty part in batter, and drop it into hot oil. Use tongs to move the chicken frequently so it doesn’t stick to each other. Fry for 2 minutes on each side or until it is golden brown. The chicken is almost ready when its internal temperature is 165°F, when a meat thermometer is inserted into the thickest part. Repeat the process to fry all of them. 

5.Honey Garlic Glaze

In a pan, melt butter

and add minced garlic and chili flakes. Stir until garlic is soft and fragrant. Pour honey and mix. Cook for 2 minutes to thicken the glaze and form bubbles.

Toss all the chicken drumsticks and stir them until all the chicken lollipop legs are fully coated in glaze. Serve on a green lettuce bed on a serving platter for a beautiful presentation. 

Expert Tips

• Fry two to three drumsticks at a time in batches. This allows you to easily handle the chicken and fry it perfectly without burning or overcooking it.
• If you want to make it a gluten-free recipe, swap all-purpose flour for gluten-free flour. Also, check the label of soy sauce and vinegar for a complete gluten-free recipe. 
• The consistency of the batter is important. It should be between being too thick and too thin. If you find it too thick, add more milk or water to adjust the consistency. If the batter is runny, try adding more flour to adjust.
• The oil temperature should be 360°F before frying so that the drumsticks can be fried ideally. You can check the oil temperature for frying by dropping some batter in the oil. When the batter starts bubbling at the moment you drop it, it means it is ready for frying. 

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