Maple Whiskey Chicken Lollipops
This recipe guides you through creating impressive maple whiskey chicken lollipops. Drumsticks are expertly frenched, coated in a smoky, savory dry rub, then slow-cooked or grilled. The chicken is basted repeatedly with a rich maple-whiskey glaze, resulting in tender, flavorful meat with a beautifully caramelized, sticky exterior.
Equipment
- 1 Chef's knife For preparing the chicken drumsticks
- 1 Large Mixing Bowl For seasoning the chicken
- 1 Small Saucepan For preparing the glaze
- 1 Whisk For combining glaze ingredients
- 1 Baking Sheet with Wire Rack For cooking the chicken (alternatively, a grill or smoker)
Ingredients
Main
- ¼ cup plus 2 Tbsp. 90 g brown sugar
- 3 Tbsp. 45 g kosher salt
- 3 Tbsp. 25 g smoked paprika
- 2½ Tbsp. granulated garlic
- 1½ Tbsp. onion powder
- 1½ Tbsp. maple sugar
- 3 tsp. orange peel powder
- 1½ tsp. red pepper flakes
- 12 chicken drumsticks
- 1 cup 114 g OTFC All-Purpose BBQ Seasoning (you’ll have some leftover from your initial batch)
- 1½ cups 360 ml bourbon or other whiskey
- 1 cup 240 g packed brown sugar
- ½ cup 160 g maple syrup
- ½ tsp. hot sauce
Instructions
- Prepare chicken drumsticks by "frenching" them: push meat down to create a lollipop shape, scraping the bone clean with a knife.
- In a large bowl, combine brown sugar, kosher salt, smoked paprika, granulated garlic, onion powder, maple sugar, orange peel powder, and red pepper flakes to make the dry rub.
- Generously coat each chicken lollipop with the prepared dry rub, ensuring even coverage. For best results, refrigerate for at least 2 hours, or preferably overnight.
- Prepare the glaze: combine bourbon (or whiskey), packed brown sugar, maple syrup, and hot sauce in a small saucepan.
- Bring the glaze mixture to a simmer over medium heat, stirring occasionally, and cook until slightly thickened and syrupy, about 5-7 minutes. Remove from heat.
- Preheat your oven to 350°F (175°C) or prepare your grill/smoker for indirect heat.
- Arrange the seasoned chicken lollipops on a wire rack set over a baking sheet (or directly on grill grates).
- Cook the chicken for 30-45 minutes (if baking) or until the skin begins to crisp and fat renders, then begin basting generously with the maple whiskey glaze.
- Continue cooking, basting the lollipops every 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is caramelized and sticky, about 15-30 more minutes.
- Remove the finished chicken lollipops from the heat and let them rest for 5-10 minutes before serving.
Notes
Properly frenching the drumsticks for the 'lollipop' shape is crucial for presentation and even cooking; ensure all cartilage and skin are removed from the bone end. For optimal flavor penetration, allow the seasoned chicken to rest in the refrigerator for at least 2 hours, or preferably overnight. When applying the maple whiskey glaze, do so in the final stages of cooking to prevent burning the sugar. Baste multiple times, allowing each layer to caramelize slightly for a deep, rich crust. Maintain a moderate cooking temperature (e.g., 325-350°F / 160-175°C) for tender meat and perfectly rendered skin without scorching the glaze. Always check for an internal temperature of 165°F (74°C) at the thickest part of the meat.