BBQ Chicken Lollipops | Juicy & Crispy Glazed

French the chicken drumsticks: Using a sharp knife, cut through the skin and tendons around the thin end of the bone down to the bone. Push the meat and skin down toward the joint with your fingers so that a firm ball of meat is formed and the bone is cleanly exposed. Cut off the cartilage cap at the top of the bone. Optionally, wrap the exposed bone end with a little aluminum foil so it stays clean while grilling.

For the BBQ rub, thoroughly mix the cane sugar, smoked paprika, garlic powder, fine salt, and freshly ground black pepper in a small bowl. Rub the chicken lollipops evenly all over with the seasoning mix and let them sit at room temperature for approx. 15 minutes.

Prepare the grill for indirect heat at approx. 150 to 160 °C (or preheat the oven to 160 °C convection). Stand the chicken lollipops upright on the indirect area of the grill grate (or place them on a baking sheet lined with baking paper in the oven). With the lid closed, cook for approx. 40 to 45 minutes until the meat is juicy and cooked through, reaching an internal temperature of 75 °C.