Crispy, juicy, and perfectly baked (not fried), these easy lollipop drumsticks make for an easy appetizer and impressive party food any time of the year.
Hold the drumsticks bone-side up. Using a sharp knife or a pair of scissors, cut around the bone just below the meat. Make sure you cover the entire circumference of the chicken bone.
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
Mix the salt, pepper, paprika, garlic, and onion powder with the lemon juice and olive oil. Pour over the chicken and, using your hands or a large bowl, toss the chicken so it’s coated on all sides.
You can cook this immediately after or marinate the chicken for a few hours in the fridge. I find the marinade gives a deeper flavor, but they taste just as good if you cook straight after seasoning.
Bake
Preheat the oven to 400ºF/200℃. Cover the tips of the lollipop drumsticks with foil and stand them upright on a baking tray.
Bake in the oven at 400ºF/200℃ for 30 minutes or until the chicken drumsticks have reached an internal temperature of 175°F/79°C.
You can serve these straight away but for an extra crispy, flavorful exterior, brush the baked lollipop drumsticks with your favorite sauce (I used BBQ) and broil for a further 3-4 minutes. Keep an eye on them in the oven to make sure they don’t burn!
Once your drumstick lollipops have been broiled, serve them immediately while they're still warm. Garnish with roughly chopped fresh parsley or scallions and serve together on a large platter.