Barbecue Chicken Lollipops:
If you are anything like me, then the drumstick is always the first piece of chicken you reach for! All chicken is wonderful don't get me wrong, but nothing beats a perfectly cooked drumstick. That is, if you don't have to chew through a ton of cartilage on the base of bone to get to the meat.
The truth of the matter is, there is a better way to prepare drumsticks. By "frenching" the drumsticks, which is just cutting off all the fat and cartilage, you get a cut of meat that is more aesthetically appealing, and less of a hassle to eat!
To turn you drumsticks into chicken lollipops, all you need is a pair of kitchen shears or a sharp knife and a couple paper towels!
My favorite way to do this is using kitchen shears. Simply use the shears to cut away all fat and ligaments from the drumstick, and pull it off at the end. If the chicken gets to be to slippery, the paper towels will help you to keep your grip! You can do the same thing using a sharp kitchen knife if you prefer, just make sure you cut all the way down the bone of the drum stick. Once you have this step done you are ready to season your meat and cook!
Season these with your favorite dry rub, and then toss them in the sauce! For these we used our Carolina Barbecue Sauce, but any of them would work great.
Once your chicken is ready its time to fire up the smoker. We cooked these at 300 for about one hour until they reached an internal temperature of 170 degrees. It's important to go by internal temp when it comes to chicken and not just time. Always make sure your chicken hits at least 165 internal temp before eating!
- Chicken legs
- Barbecue dry rub
- Your favorite barbecue sauce
- Sharp knife or shears
- French your drumsticks using a knife or kitchen shears
- Season the chicken using your favorite dry rub
- Toss the chicken in your favorite barbecue sauce
- Pre-heat your smoker or grill to 300 degrees
- Cook the chicken until the internal temperature is at least 165 degrees