Lollipop Chicken Legs – Immaculate Bites

How to turn chicken legs into lollipops.

Chicken legs like lollipops – sounds weird, right? It’s actually achieved with a cooking technique called FrenchI just trimmed a portion of the leg, removing the meat and sinew from the tip of the bone, leaving it exposed.

Sound complicated? Don’t worry, it’s not difficult at all. Plus, to help you master this super-useful cooking technique in no time, we’ve got you covered with easy step-by-step instructions below.

recipe ingredients

1. chicken leg – Obs. However, if you want mini-lollipop-style chicken, you can use the same technique for chicken drumettes.
2. oil – The oil will help the spices stick to the chicken and give the chicken a crispy skin. 🤤
3. seasoning – No need to get too flashy here. I use salt creole seasoningbut you can use poultry, tacos, jerk, or whatever seasoning you want.
4. barbecue sauce – Okay, my favorite might be homemade barbecue sauce, but I’ll admit that the store-bought kind works just fine. All you need is chopped onions and garlic, ketchup, apple cider vinegar, lemon juice, honey, molasses, Worcestershire sauce, Dijon mustard, brown sugar, smoked paprika, chili powder, crushed red pepper flakes, and celery seed. Phew, that sounds like a lot, but come to think of it, they’re all pantry staples!

How to make lollipop chicken legs

make barbecue sauce

• fry onions and garlic – Place the onions and garlic in a small microwave-safe bowl and microwave until the onions are soft and translucent, about 1-2 minutes. (photo1)
• add seasoning – Then add ketchup, vinegar, lemon juice, chili, brown sugar, honey, Worcestershire sauce, mustard, paprika, molasses, pepper flakes and celery seeds to the bowl. (Photo 2-3)
• mix All together until fully combined. (Photo 4)
• Divide Half the barbecue sauce. Use half for basting and the rest for serving.

French chicken thigh

• Preparing the drumsticks – Rinse the drumsticks and pat dry with a paper towel.
• start learning french – Place the chicken thighs on a cutting board. Cut the tendon around the bottom edge of the bone using a sharp knife or kitchen scissors. (Photos 5-6)
• finish the french – Then push the meat down towards the top of the drumstick, bend the joint back and pull it out. (It’s a little hard, so if you don’t have a sharp knife, try cutting it with kitchen scissors.) Scrape off the remaining skin on the bone with a knife. (Photos 7-10)
• final touch – Flip the chicken thighs over and trim off a bit of cartilage on the meaty side so they can stand upright.

Mariate & Bake

• chicken seasoning – Place chicken thighs in a large bowl and add oil, Creole seasoning and salt. Mix until legs are well coated. (Photos 11-13)
• Marinade – Marinate chicken thighs on a stick in the refrigerator for 30 minutes to 2 hours. (Photo 14)
• prep pan – Place the chicken legs meat side down on a cookie cooling rack set on a baking tray lined with foil paper.
• bake Bake the chicken thighs in the preheated oven for 20 minutes (until the skin is crisp and the fat is released). (Photos 15-16)
• Baste – Remove from the oven and generously drizzle with half the barbecue sauce. (Photo 17)
• end baking – Then return the chicken thighs to the oven and bake for another 10 minutes, turning the pan halfway through to ensure even browning. (Photo 18)
• serve – Remove the chicken thighs from the oven and dip them in fresh BBQ sauce to serve.

recipe variations

1. Change the source! I’m a big fan of good old BBQ sauce, but any sauce works great. Whether it’s Korean BBQ sauce, buffalo sauce, mustard, jerk sauce, the possibilities are endless, so get creative!
2. Try it with turkey doramet for a Thanksgiving holiday treat.

tips and tricks

1. Pressed for time? You can go ahead and use your favorite store-bought BBQ sauce.
2. Covering the bones of the chicken thigh with aluminum foil makes it easier to handle. 👌
3. Hate wasting extra chicken thighs that you cut up? Then don’t! Make homemade chicken broth using chicken thigh scraps. 😋

advance instructions

You can easily make these lollipop chicken legs 1 or 2 days aheadTo reheat them, you can use an oven set at 350°F/177°C. You can also use an air fryer or microwave. An air fryer set at 400°F/205°C will heat them up in 7-10 minutes.

Better yet, French the chicken thighs the night before and marinate overnight in the refrigerator. Then just put it in the oven the next day. 🙌

How to eat and store

Enjoy Lollipop Chicken Legs as an appetizer or dip in our homemade barbecue sauce for a hearty meal.

save leftover chicken refrigerator in a closed container 3-5 days or freezer to Four months.

FAQ

Compatibility with lollipop chicken leg

If serving as an appetizer, pair it with other crowd pleasers such as deviled egg and beer flavored onion ringsThese also work as main dishes, so feel free to combine them with your favorite chicken-loving side dishes. avocado corn salad and Hasselback potato.

More fun chicken recipes to try

1. chicken croquette
2. sleep
3. chicken and waffles
4. chicken quesadilla
5. chicken leg soup
6. bourbon chicken

Conclusion

Are these BBQ sauce covered lollipop chicken legs a little gaudy? So much fun and family friendly, try these cute feet! I look forward to hearing from you. 🫶

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