BBQ Chicken Lollipops | Crispy & Smoky Glazed

Using a sharp knife, cut all the way around the chicken drumsticks at the narrow end of the bone to sever the skin and tendons. Carefully push the meat down until a compact ball shape forms. Wipe the exposed bone clean and wrap each one with a small piece of aluminium foil so it does not burn while grilling.

Thoroughly mix the smoked paprika powder, garlic powder, cane sugar, salt, and pepper in a bowl. Lightly brush the prepared chicken lollipops with vegetable oil and rub them evenly all over with the spice rub. Let rest at room temperature for 15 minutes.

Prepare the grill for indirect heat at approx. 160–170 °C (or preheat the oven to 170 °C convection). Stand the chicken lollipops upright on the grill rack in the indirect zone (or on a baking sheet lined with baking paper in the oven). Close the lid and cook indirectly for approx. 35–40 minutes until the meat is almost cooked through and the skin is crispy.