Chicken Leg Lollipop Recipe

Szechuan Chicken Lollipops Fried For the Lollipops Marinade.

Chicken leg lollipop recipe. Remove the skin from the drumstick cut ¼ of the way from the top all the way through. Then Remove the Top by Bending It Backwards. Preheat oven to 350 degrees F.

Season liberally with bbq rub and place onto. Take each part and pull back the meat from one end of the bone to the other carefully making sure that you do not pull the meat. Bring to the boil then simmer for 30 minutes take off.

Trim back and scrape away any excess pop into a pan with a lid add all the sauce ingredients cover. 12 chicken legs - prepared like lollipops 1 egg 1 tablespoon curry powder 1 teaspoon chilli powder 1 tablespoon course black pepper 2 tablespoons garlicginger paste 1. Plus most people realise theres a bone there.

Prep the chicken legs by slicing off the narrow part of the bone near removing the tendons and the skin from the bottom of the leg. Chicken Leg Lollipop Prep Part 2 Wrap the chicken leg with foil to protect the bone while smoking cooking Add olive oil to all sides. Peel scrape and push the meat down to the thick end from top to bottom making into a ball of lollipop shape.

Break each chicken wing into two parts at the joint. Cut off the knuckle end with scissors or knife. With clean hands take each drumstick and use a sharp knife to make a cut around the bone near the knuckle.

When ready to cook heat oil. Grilled Chicken Lollipop Recipe Chicken Lollipops are essentially a frenched chicken leg or drumette. This will make them a little easier to handle while trimming.