Buffalo Style Chicken Lollipops
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 6 people
Preparation time:
⧗ Start 1 day in advance
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, aluminum foil, smoking chips, freezer bags
Ingredients
• 6 chicken drumsticks
• Celery and carrot sticks as a side dish
• Smoking chips to taste
For the marinade:
• 1 bottle of Hot BBQ sauce for chicken of your choice (e.g. Buffalo Wings Sauce, Louisiana
• Hot Sauce or Frank’s Red Hot Sauce
• 50g butter
Blue Cheese Dip:
• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup crumbled
Blue cheese
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preparation
➊ Prepare the chicken lollipops one day in advance. To do this, cut the skin at the top of the bone using a very sharp knife or scissors. Remove all tendon attachments and push the meat and skin down so that the chicken legs look like upside down lollipops and the top part of the bone is nice and shiny.
➋ Set up the grill for indirect grilling and preheat to 110 °C. Place the chicken lollipops on the grill, close the grill lid and grill for about 1 hour - if you like, you can also add smoking chips during this time.
➌ In the meantime, melt the butter in a small pan and stir in about 1/3 cup of the hot BBQ sauce. Place in a freezer bag with the grilled chicken lollipops, making sure that the meat is completely covered in the marinade. Refrigerate overnight.
➍ The next day, place the chicken lollipops on the hot grill, brush with the collected marinade and let them caramelize for about 10 minutes.
➎ For the blue cheese dip, mix all ingredients together and serve with the celery and carrot sticks and the chicken lollipops.
Recipe by Rohan Hennebert
One person who has been promoting authentic US barbecue in Belgium and France for many years is Rohan Hennebert. The passionate barbecuer spent a lot of time training in the South American states of Texas, Tennessee, Mississippi, Louisiana and Georgia and learned low & slow cooking in aromatic smoke from scratch.
Recipe from FIRE&FOOD issue 01/2022
