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Lollipop Chicken Legs Recipe

Lollipop chicken legs are a fun and flavorful twist on classic drumsticks, featuring tender, juicy meat encased in crispy, caramelized skin. Coated in a smoky, tangy homemade barbecue sauce, these oven-baked delights boast a rich depth of flavor and an irresistible presentation, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinate Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 360 kcal

Equipment

  • Sharp knife or kitchen shears
  • Cutting board
  • Large mixing bowl
  • Baking tray lined with foil
  • Wire rack (cookie rack)
  • Basting brush

Ingredients
  

Chicken Legs

  • 2 tbsp salt
  • 2 lbs chicken legs
  • 2 cups BBQ sauce
  • 2 tbsp oil, or melted butter
  • 4 tbsp Creole seasoning

BBQ Sauce

  • ¼ cup apple cider vinegar
  • 2 tbsp onion, minced
  • ¼ tsp celery seeds
  • ½ tsp molasses
  • ½ tbsp lemon juice
  • 1 cup ketchup
  • ½ tsp garlic, minced
  • ¼ tsp dry crushed pepper flakes
  • ½ tbsp Dijon mustard
  • ¼ tbsp chili powder
  • ½ tbsp Worcestershire sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp honey
  • 1 tsp smoked paprika

Instructions
 

  • Start by microwaving onions and garlic in a small microwave-safe bowl for about one to two minutes until the onions turn soft and translucent.
  • Stir in ketchup, vinegar, lemon juice, chili, brown sugar, honey, Worcestershire, mustard, paprika, molasses, pepper flakes, and celery seeds until well combined.
  • Divide the barbecue sauce in half, reserving one portion for basting and the other for serving.
  • Wash and pat the drumsticks dry with paper towels.
  • On a cutting board, use a sharp knife or kitchen shears to cut through the tendons around the bottom end of each drumstick.
  • Push the meat toward the top, then bend and pull out the joint, using kitchen shears if needed.
  • Scrape off any remaining skin on the bone.
  • Trim a small part of the cartilage from the meaty side to help the drumstick stand upright.
  • Place the prepared chicken in a large bowl, add oil, Creole seasoning, and salt, and toss until well coated.
  • Let it marinate in the fridge for at least 30 minutes and up to two hours.
  • Preheat the oven to 350℉ (177℃).
  • Arrange the chicken meat-side down on a wire rack set over a foil-lined baking tray.
  • Bake for 20 minutes until the skin crisps and fat renders.
  • Remove from the oven and generously baste with one portion of the barbecue sauce.
  • Return to the oven and bake for another 10 minutes, rotating the tray midway for even browning.
  • Ensure the internal temperature reaches at least 165℉ (75℃).
  • Take the chicken out and serve with the remaining barbecue sauce.

Notes

  • For extra crispiness, broil the chicken for the last 2-3 minutes of baking, but watch closely to avoid burning.
  • If using a grill instead of an oven, cook over indirect heat first, then finish over direct heat for a smoky char.
  • For a mess-free marinade, toss the chicken and seasoning in a large zip-top bag, seal, and shake until evenly coated.
  • To prevent the exposed bone from burning, wrap the ends with a small piece of foil before baking.