The drumsticks are prepared in such a way that you can easily take them by hand and enjoy them like a lollipop. However, these lollipops are savoury with a slight sweetness thanks to the delightful honey glaze.
Honey-glazed chicken lollipops also work well as a light meal with a few sides. In the middle of the hot summer weather, these lollipops are divine with a garden salad. This will keep your meal healthy and balanced, not to forget about the beautiful myriad of colours added to your plate.
Next time you run out of ideas about what to prepare for your friends or family members coming over, prepare these honey-glazed chicken lollipops. They are always a winner. Prepare them once and you will receive frequent requests to prepare them again.
- 12 medium drumsticks
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ⅓ cup honey
- 2 tablespoons soy sauce
- 2 teaspoons corn starch
- 2 tablespoons water
- 1 medium thumb-size grated ginger
- Slice each drumstick in a circular motion clean around the bone, about three inches from the knuckle. Pull the skin and flesh from the top. Press the meat down to expose the bare bone at the top so the meat sits flat on the bottom. In other words, the top should be a bone handle and the bottom a round chunk of meat. Place in a large mixing bowl.
- Add the salt, pepper, paprika, and garlic to the bowl and mix until the chicken is completely coated.
- Set the lollipops on a wire rack with a baking pan lined with aluminium foil on the bottom.
- Bake at 195°C for 40 minutes.
- Just before the chicken is done, make the sauce by combining the honey, water, corn starch, soy sauce, ginger, and garlic in a small saucepan.
- Stir and bring to a boil over medium heat. Once it begins to froth and bubble, continue stirring and simmer for a few minutes until the sauce thickens.
- Remove the lollipops from the oven and dip in the sauce until completely coated and return to the wire rack. Bake for an additional 3 minutes.
- Plate and garnish.