Chicken Lollipops

Jwinn44

We are having a street party this coming weekend,  and I know I read somewhere on here that people love chicken lollipops.  Can I please get some advice on the best method to make these.  I have purchased chicken legs but that is all I have done at this point.   Do I rub them? Do I wrap in Bacon? What temp do I cook at?   Indirect/direct ?

 

Thanks in advanced for the help!

Richard Fl

I use the legs and cut around the foot end with a sharp knife. then pull down to form a ball, kinda like milking a cow. Using regular poultry rub I hang them in my Bayou Classic wing/leg hanger.  Can get 15 if using the top portion of rack.  Cook indirect 40 minutes or so until internal 165-170F.  Some will cut the bone off and pull and this will not work for me to hang with.  Some cook direct like wings. 

Lowes usually has them around $7.

http://www.amazon.com/Bayou-Classic-0770-PDQ-Discontinued-Manufacturer/dp/B0009KF3QC

caliking

When you pull the meat towards the wider (knee) end of the leg, be careful of the "pin" (fibula) bone - I almost stuck myself a few times. For better presentation, I try to either pull  it out with pliers or break it off as close to the wider end as I can. 

If making for a crowd, I would keep it simple and just rub them. I can usually stand them up on the grid, without having to hang them.

Not my pic, but this should help:

 

Skiddymarker

If you want to make really cool Frenched legs - this is great. I did it once, only once. It is a pain to get a dozen legs done but they do look fantastic. 

http://www.youtube.com/watch?v=FDgIjAqeVYQ

SmokeyPitt

I haven't done this exact recipe but the video is useful for showing the technique. 

https://www.youtube.com/watch?v=TTDUfuwZ87g

allsid

IMHO:

Bribe your butcher with some adult beverages.  A lot of work for an appetizer.  Not bad to do a few for you and the fam, but a little tedious for a crowd.  

Chances are your guests have never tried just chicken legs egged and on the bone and will be more than impressed with the flavor and amount of connective tissue that disappears after a long bone on cook.

Jwinn44

Thanks for all the videos guys!  I am currently at work, but will watch these when I get a chance.  I look forward to it and trying these out.