Name: Smoked Maple Whiskey Chicken Lollipops
Yield: 4 servings
Ingredients: ¼ cup plus 2 Tbsp. (90 g) brown sugar; 3 Tbsp. (45 g) kosher salt; 3 Tbsp. (25 g) smoked paprika; 2½ Tbsp. granulated garlic; 1½ Tbsp. onion powder; 1½ Tbsp. maple sugar; 3 tsp. orange peel powder; 1½ tsp. red pepper flakes; 12 chicken drumsticks; 1 cup (114 g) OTFC All-Purpose BBQ Seasoning (you’ll have some leftover from your initial batch); 1½ cups (360 ml) bourbon or other whiskey; 1 cup (240 g) packed brown sugar; ½ cup (160 g) maple syrup; ½ tsp. hot sauce

Lollipop chicken wing dipped in maplewhiskey glaze.

Photo by Jack Sorokin

The first time I encountered chicken lollipops was at a barbecue festival with some friends. They looked so delicious that I went home and made some myself. I have created about half dozen recipes for these lollipops but these smoked maple whiskey chicken lollipops are my favorite by far. You start by removing the bottom section of the chicken legs to make them into perfectly-trimmed drumsticks. My biggest tip is to use paper towels for this process—they help grip the meat to get it all off the bone. Seasoned, smoked, and slicked with a simple maple whiskey glaze, these lollipops are epic for tailgating, barbecue nights, or any summer celebration.

Recipe notes

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