Chicken lollipops; is the juice worth the squeeze?

Im too lazy to do the work. If my wife didnt just eat the flappers I would just throw the whole wings on without separating the drummies ~:>

No real secret. Are you having difficulties making them? I have went raised direct and raised indirect and enjoyed the results on both.

CMCordial said:

I watched the Pepin YouTube on how to de-bone the bird and turn the wings into pops. Now I'm no classically trained French chef, but can hold me own in the chicken and around the grill. MAN THAT WAS SOME WORK! I have yet to put them on the Egg, and maybe they will blow be away, but are they worth all the work?

I recall Chef Pepin saying something like "A chef is no different than a regular cook, but a chef does everything 3 (?5) times faster." I'm supposing chix lollipops were something he could do almost without thinking, and served them mostly as an amusement.

BTW, I saw a couple of Pepin videos where he dices onions at a ferocious pace, but only looks at the camera, and chats about what he's doing w. the recipe. I guess the man has kitchen skills from the planet Krypton.

Earlier today I again did the deboned Jacques Pepin chicken.  Now have two lollipops for later this PM.  But there is no way I would invest the time and effort @NPHuyskerFL does to create a large quantity of those chix.  Of course, we all run to our own music and that's what adds to the forum...FWIW-