Our Pow Pow Chicken lollipop is spicy-spin on the super popular Indo-Chinese appetizer where a chicken leg or drumette is cut down into the shape of a lollipop and marinated and then smoked until crisp. This flavorful recipe can be used for a meal or they can be used as unique game day appetizer.
Pow Pow Chicken Lollipops
Rated 3.3 stars by 17 users
Category
Chicken / BBQ
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
1 hour
This recipe teaches you how to make delicious chicken lollipops by cutting the meat around the bone and shaping it into a lollipop. You'll then coat the chicken with a special seasoning called Pow Pow and a rub called Q-Nami. After that, you'll cook the chicken on a grill or a smoker until it reaches the desired internal temperature. Meanwhile, you'll prepare a mixture of Pow Pow, butter, brown sugar, and more Q-Nami in a sauce pot. Once the chicken is cooked, you'll dunk it into the mixture multiple times for added flavor. Finally, you'll let the chicken rest and garnish it with diced green onions and/or sesame seeds before serving. Enjoy these flavorful and visually appealing chicken lollipops!
Ingredients
-
Lane’s Pow Pow Marinade
-
Lane’s Q-Nami Rub
-
Pack of Chicken Legs (6-8)
-
Stick of Butter
-
½ Cup Brown Sugar
-
Green Onions - Optional
-
Sesame Seeds - Optional
Directions
Using a sharp knife cut around the bone about an inch or so down from the knuckle. remove the skin and meat from the knuckle and push the leg meat down a bit. It should begin looking like a lollipop.
Use Pow pow as a binder on the meat. Season chicken with Q-Nami Rub.
Set Grill/Smoker to 275 and place legs meat side down (they may fall over) There are other accessories depending on your grill that will hang the legs. Use what you got. Cook until internal temperature reaches 175.
In a small sauce pot heat 1 cup Pow Pow, butter, brown sugar, and 1 tbsp Q-Nami
Once legs have hit 175 (using a heat glove) dunk meat side down into the mixture and place back on the grill/smoker. Give them 5 minutes and dunk again. (Do this as much as you like) We dunked 3 times and left on the grill until the legs reached 185-190 internal temperature.
Let rest. Sprinkle with diced green onions and/or sesame seeds. Enjoy
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