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October 16, 2022Zombie Pops Chicken Lollipop Recipe
These little chicken sticks are more than just a fun thing to cook for your Halloween party- they are insanely delicious!
Zombie pops are a twist on the BBQ staple-the chicken lollipop. Chicken lollipops are a fun way to serve chicken drumsticks. It involves Frenching the drumstick and pushing all of the meat towards the end of the chicken leg-just like a lollipop!
Check out the recipe below
Ingredients
- 10 chicken drumsticks
- ½ cup Flabby Phoenix rub (Get yours HERE)
- ½ cup low sodium chicken stock
- ½ stick butter
- Foil tray
-
Zombie Sauce
1 ¼ cups Ketchup - 2 Tablespoons American mustard
- ¼ cup apple cider vinegar
- ¾ cup good quality vegetable stock
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 Tablespoon white sugar
- 2 Tablespoons honey
- 2 Tablespoons dark molasses
- 2 Tablespoons of your favorite hot sauce
- 1 ½ teaspoons soy sauce
- 1 ½ teaspoons Worcestershire sauce
- 1 Tablespoon black food coloring
Method
1. Preheat your smoker to 250F and place on your favorite smoking wood. For chicken, my favorite is cherry wood, but any fruit wood will work great.
2. While the smoker heats up, French your drumsticks. Frenching the bone is simple but does take a little bit of time. Begin by running your sharp knife around the base of the chicken leg, just above the knuckle. Push the meat and skin up to the top of the drumstick, forming a lollipop shape.
3. Use your fingers or a sharp pair of kitchen shears to remove the little bone running along the drumstick.
4. Next using a paper towel, lift and remove the cartilage from the knuckle by lifting it up and over the end of the chicken leg.
5. Using the Flabby Phoenix rub, liberally season the ball of chicken on all sides. Optional-Wrap each bone with some foil to help avoid the chicken bone getting smoke stained. Place your chicken meat side down in a foil tray. Add the butter and enough chicken stock to cover the first ¼ inch of the chicken drumstick.
6. Place your chicken meat side down in a foil tray. Add the butter and enough chicken stock to cover the first ¼ inch of the chicken drumstick.
7. Smoke until the chicken hits 160F internal temperature.
8. While the chicken cooks, prepare your glaze. In a medium sized pot, mix together all glaze ingredients and bring to a simmer for 5 minutes. Stir consistently to avoid burning.
9. When the chicken hits temp, dip each chicken lollipop on the glaze, just enough to cover all the meat and keeping the bone clean.
10. Return the drumsticks to the smoker and cook for ten minutes, to allow the glaze to set.
11. Serve these Zombie pops and enjoy!
Printable version below for my old school folks
Smoked Chicken halves with Alabama White Sauce
Ingredients
Instructions
- To start, begin by splitting your chickens in half. Remove the backbone of both chickens, as if you were spatchcocking, Then use your kitchen shears or a sharp knife to cut down the breast bone, separating both sides.
- Preheat your smoker to 300F and add your favorite fruit wood. I always like cherry wood for poultry as it is nice and sweet and gives a great color.
- Lightly season both the skin side and meat side of your chicken halves, before placing meat side down on your smoker. Smoke for approximately one hour
- After smoking for the first hour, lightly mop both sides of your chicken with olive oil, before flipping skin side down. Liberally season the meat side of the chickens with cracked black pepper.
- Continue to smoke for about another hour until the chicken hits about 180F between the thigh and the chicken leg. Test the doneness of the chicken by gently twisting the bone of the drumstick. If it twists easily, the meat is ready to serve.
- While the chicken cooks, prepare your Alabama White Sauce. In a large bowl add all ingredients and whisk together until well incorporated.
- Once the chicken is ready, remove from the heat and allow to rest for 15-20 minutes. Dip the chicken into the Alabama White until it is sauced on all sides before carving into pieces.
- Serve the chicken with extra sauce on the side for dipping.
See other recipes
Smoked Chicken halves with Alabama White Sauce
Ingredients
Instructions
- To start, begin by splitting your chickens in half. Remove the backbone of both chickens, as if you were spatchcocking, Then use your kitchen shears or a sharp knife to cut down the breast bone, separating both sides.
- Preheat your smoker to 300F and add your favorite fruit wood. I always like cherry wood for poultry as it is nice and sweet and gives a great color.
- Lightly season both the skin side and meat side of your chicken halves, before placing meat side down on your smoker. Smoke for approximately one hour
- After smoking for the first hour, lightly mop both sides of your chicken with olive oil, before flipping skin side down. Liberally season the meat side of the chickens with cracked black pepper.
- Continue to smoke for about another hour until the chicken hits about 180F between the thigh and the chicken leg. Test the doneness of the chicken by gently twisting the bone of the drumstick. If it twists easily, the meat is ready to serve.
- While the chicken cooks, prepare your Alabama White Sauce. In a large bowl add all ingredients and whisk together until well incorporated.
- Once the chicken is ready, remove from the heat and allow to rest for 15-20 minutes. Dip the chicken into the Alabama White until it is sauced on all sides before carving into pieces.
- Serve the chicken with extra sauce on the side for dipping.
