Making chicken lollipops isn’t as complicated as it sounds. In fact, with just a handful of ingredients and plenty of fresh herbs and spices, you’ll get these wonderfully juicy and tender lollipop chicken legs. You can serve them as a quick, no-fuss appetizer or enjoy them as a snack. Plus, I’m baking instead of frying it, so the chicken is incredibly tender and delicious without the excess oil, making it a healthier choice. Remove any tendons, cartilage or little meat pieces from above the cut that was made (at the very end of the bone). Then, push the meat downwards on the bone to create the lollipop shape with the bone acting as the stick. Repeat with all the drumsticks. Season and Marinate (Optional): Mix the salt, pepper, paprika, garlic, and onion powder with the lemon juice and olive oil in a small bowl. Pour over the chicken and, using your hands or a large bowl, toss the chicken so it’s coated on all sides. Bake: Preheat the oven to 400ºF/200℃. Then cover the tips of the lollipop drumsticks with foil and stand them upright on a baking tray. Bake in the oven for 30 minutes or until the chicken drumsticks have reached an internal temperature of 175°F/79°C on a meat thermometer. This means the dark meat of the chicken drumstick will be at its best – juicy, tender, and packed with flavor. This is the perfect finger food, so there are no knives or forks needed to enjoy these.
