Say hello to Pasture Raised Chicken Drumstick Lollipops — a fun, flavorful, and downright irresistible way to enjoy chicken drumsticks! By trimming the drumsticks into a “lollipop” shape, you get the perfect handheld bite with crispy skin, juicy meat, and tons of flavor. 

Coat them in your favorite dry rub, then just before they’re done, dunk them in BBQ sauce and let them get irresistibly sticky in the oven. Perfect for parties or any night you’re craving something bold and delicious. Bonus: they’re a total crowd-pleaser and kid-approved!

INGREDIENTS

• 1-2 packs 1915 Farm Pasture Raised Chicken Drumsticks
• your favorite BBQ rub for chicken
• 1/2 cup your favorite BBQ sauce (we used Blues Hog BBQ for this and it's SO good), plus more for serving
• Sides of choice such as potato salad, mac & cheese, etc.

INSTRUCTIONS

Preheat oven to 400°F

Remove chicken drumsticks from packaging and pat to dry. Using a boning knife (or very sharp paring knife) and kitchen shears, lollipop the drums. Start with your boning knife, slicing through the meat on the 'handle' part of the drumstick, about 2 inches above the tip of the bone, all the way around the bone. 

Then using your boning knife, gently slice the the meat and tendons down toward the tip of the bone. Use the back of the knife to clean the bone and then cut any excess skin/meat from the tip of the bone. Kitchen shears come in handy here to clean things up and really get a precise result. Check out our Instagram reel on this recipe for a visual!

Line a sheet pan with parchment paper (or foil) and a wire rack. Lay chicken pieces on top and season all sides generously with BBQ rub. Transfer to preheated oven for 40 minutes. Remove and flip chicken pieces, then place back in the oven for 10 minutes. 

Place 1/2 cup BBQ sauce in a small glass (or any other heatproof container you can dunk the drumsticks into), and heat gently (about 20 seconds in microwave).  

Holding each drumstick with tongs, by the bone, gently dunk each one into the sauce and swirl to coat, placing back on the wire rack lined sheet pan. Once all pieces are coated with sauce, transfer back to the oven for 10-15 minutes, or until the sauce has tacked up and the internal temp of the biggest drumstick in the thickest part has reached 175°F (the ideal temp for dark meat, especially drums).

Arrange on a serving plate with more sauce for dipping in the middle – enjoy! 

*if you don't like the burnt bones look, feel free to wrap the bare bone sections in foil before placing in the oven!

P.S. If you love our delicious pasture raised chicken – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!