Phlippen Lollipop Chicken Drums

The showstopper appetizer that eats like a main. These chicken drumsticks get the lollipop treatment—pushed down to create a handle—then marinated in Phlippens and grilled to sticky, smoky perfection. They're finger food that tastes like you spent hours in the kitchen.

Prep: 15m (plus 2-4 hours marinating) | Cook: 25m | Heat: Choice (Original, Sweet Heat, or Hot)

Ingredients:

• 12 chicken drumsticks
• 1 cup of your favourite Phlippens Sauce (Original for classic, Sweet Heat for caramelized perfection, or Hot for heat lovers)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Optional: Fresh cilantro and lime wedges for serving
• Optional: Extra Phlippens for dipping

The Gear:

• Sharp knife or kitchen shears
• Large mixing bowl or zip-top bag
• Grill or oven
• Basting brush
• Aluminium foil (to protect the bone ends)

Instructions:

1. The Lollipop Prep: Using a sharp knife, cut around the base of each drumstick where the meat meets the knobby end. Push the meat down toward the meatier end to create a "lollipop" shape. Clean off any cartilage or small bits.
2. The Marinade: In a large bowl, combine ¾ cup Phlippens Sauce, olive oil, garlic powder, and smoked paprika. Toss the drumsticks until fully coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavour.
3. The Setup: Preheat your grill to medium-high (around 375°F) or your oven to 400°F. If using an oven, line a baking sheet with parchment paper. Wrap the exposed bone ends in small pieces of foil to prevent burning.
4. The First Cook: Place drumsticks on the grill or baking sheet. Cook for 15 minutes, turning occasionally to ensure even cooking.
5. The Glaze: Brush the remaining ¼ cup of Phlippens Sauce over each drumstick. This is where the magic happens—the sauce caramelizes and creates that sticky, glossy finish.
6. The Finish: Continue cooking for another 8-10 minutes, turning and basting one more time halfway through. The internal temperature should reach 165°F and the skin should be beautifully charred.
7. The Serve: Remove foil from the bones, arrange on a platter, and garnish with fresh cilantro and lime wedges. Serve with extra Phlippens on the side for dipping.

Phlippen Tip: Don't skip the foil on the bones—it keeps them clean and makes for a much prettier presentation. Plus, it gives your guests the perfect handle to grab onto.

Pro-Tips & Pairings:

• Leftover Love: Shred any leftover meat and toss it into a Phlippen Chicken Wrap or top a salad for an easy next-day lunch.
• Drink This: A cold lager or a crisp Pinot Grigio cuts through the richness and balances the smoke.
• Hungry for More? Pair these with our Phlippen Sweet Heat Cauliflower Bake for a complete grilled feast, or serve alongside our Smoked Phlippen Mac & Cheese for the ultimate comfort spread.
• Make It a Meal: Turn these into a main by serving over rice with a side of our Southwest Phlippen Steak Salad.