Crispy Chicken Lollipops with Spicy Honey
A striking appetiser with a golden spiced crust, juicy meat and a bright sweet-and-spicy finish. For the unusual shape, the meat is loosened at the narrow end of the drumstick and pushed down, forming a handy chicken lollipop you can hold by the bone. Smoked paprika, garlic and pepper make an aromatic coating, and spicy honey adds an appetising sheen and pleasant piquancy.
Preparation
- 1
Rinse if needed and thoroughly dry the drumsticks — the surface should be as dry as possible.
- 2
Form the lollipops: at the narrowest part (2–3 cm below the joint) make a circular cut, remove cartilage and skin bits with scissors and push the meat down, leaving a clean bone end.
- 3
Mix dried garlic, smoked paprika, salt and pepper; for crunch add flour, starch and baking powder.
- 4
Lightly oil the chicken and coat each drumstick thoroughly, pressing the coating on.
- 5
Heat the oven to 180°C and set a rack over a tray; wrap the exposed bone ends in foil if you like.
- 6
Arrange the drumsticks meat-side down with gaps so they roast rather than steam.
- 7
Bake ~30–35 minutes, turning halfway for an even crust.
- 8
Check doneness at the bone (clear juices, ≥74°C).
- 9
For a golden crust, raise the temperature to 210–220°C or broil for the last 3–5 minutes, watching the spices don't burn.
- 10
Transfer the hot drumsticks to a plate, drizzle generously with spicy honey and serve with BBQ sauce, aioli or sweet-and-sour sauce.
Chef's tips
- —Drumsticks are best here — easier to shape than wings.
- —Work only with a sharp knife and strong scissors, keeping the blade away from your fingers.
- —Dry the chicken well — moisture stops the coating from crisping.
- —For a crisper crust add cornstarch and a little baking powder.
- —Use a rack over a tray so the bottom doesn't stay wet.
- —Add honey after baking so it doesn't burn; make sure the meat is cooked at the bone (≥74°C).
