It's your all time favorite chicken lollipops recipe, with more HEAT! The (appropriately named) Chicken LolliHOTS are a guaranteed hit wherever you might want to take them: birthday, game day, or any other get-together with good food and even better company.
A massive shout out to Gerry Poynter of HappyBarbecue for this recipe - his culinary innovations are a gift to this community.
For those unfamiliar with chicken lolliHOTS, we'll go over the basics real quick: they are a snack prepared from regular chicken legs. The skin and cartilage are removed from one side, leaving only the meaty part with a clean bone sticking out of it. They are usually smoked or grilled, with some variation of BBQ sauce or glaze for flavor.
This variant is not dissimilar - to get started, use a knife to cut around the bone, then grab onto the skin and cartilage with a paper towel and pull to remove the unwanted part.
Next, push the meat and skin down towards the other side, to form a rough ball and give the drumsticks their lollipop shape. If necessary, use cutting shears to trim the bottom bone so it can stand.
Time to get these babies over to some heat! Fire up your cooker (or oven), and preheat to 300ºF (149ºC). While it's coming up to temp, brush the lollihots with olive oil, and season with the Dirty Bird rub to taste.
Now place the chicken lollihots on a cookie rack or oven tray, and move them over to the cooker. Let them go until core temperature reaches 165ºF (74ºC).
When they are just shy of done, heat up some Classic Buffalo Wing Sauce in the microwave, so they are ready at the same time.
Your chicken lolliHOTS are ready to go! Pull them off the heat, and immediately dunk'em in the hot sauce. Serve right away!
Once more, thanks to Gerry Poynter of HappyBarbecue for sharing this one with everybody.
Catch you on the next recipe!
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