Chicken Lollipop Drumsticks

These Chicken Lollipop Drumsticks take a classic drumstick and turn it into something a little more fun — frenched into a lollipop shape, seasoned with a brown sugar spice rub, cooked in the air fryer until crispy, and finished with a tangy honey BBQ mustard glaze. The combination of the spice rub and the two-coat glaze gives you bold, layered flavor in every bite without needing a long marinade or complicated technique. The whole thing is ready in 45 minutes, making it just as easy to pull off on a busy weeknight as it is to set out at a party.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Dish

Cuisine: American

Keyword: chicken drumsticks, chicken drumsticks lollipops, chicken lollipop drumsticks, lollipop chicken drumsticks, lollipop drumsticks

Servings: drumsticks

Calories: 246kcal

Ingredients

Chicken:

2 pounds chicken drumsticks about 5-8
¼ cup light brown sugar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon chili powder
¼ teaspoon Italian seasoning

Sauce:

½ cup honey BBQ sauce
¼ cup spicy brown mustard
1 tablespoon apple cider vinegar

Instructions

Preheat the air fryer: Set to 400°F.
French the drumsticks: Using a paring knife, slice around the circumference of the narrow end of each drumstick, cutting all the way through to the bone.
Use your fingers to pull the meat toward the larger end of the bone, twisting and flipping the skin inside out as you work downward.
Scrape away any remaining meat from the exposed bone.
Remove the cap from the tip of the bone by pulling it as if to flip it inside out — the bone will now be fully exposed.
Season: In a small bowl, whisk together the brown sugar, salt, pepper, garlic powder, onion powder, smoked paprika, chili powder, and Italian seasoning. Generously coat the chicken with the seasoning, rubbing it into the meat well.
Air fry: Transfer to the air fryer basket and cook for 12 minutes or until the internal temperature reaches 165°F, flipping halfway through.
Make the sauce: While the chicken cooks, combine the honey BBQ sauce, mustard, and apple cider vinegar in a small saucepan over medium heat. Stir constantly until the mixture comes to a simmer, then remove from heat.
Glaze and finish: Brush the cooked chicken generously with the BBQ sauce and return to the air fryer for 3 minutes. Brush with another coat of sauce and serve immediately.

Notes

Prep ahead: The drumsticks can be frenched the day before and kept in the fridge until ready to cook. You can also ask your butcher to do it for you.

Oven method: These bake well at 400°F for about 30 minutes. Brush with sauce and serve.

Make ahead and freeze: Cook the chicken as directed without brushing with sauce. Let cool completely (no longer than 2 hours), then transfer to a resealable bag and freeze the sauce separately in a smaller bag. Thaw both overnight in the fridge, then reheat in a 350°F oven for 15–20 minutes. Brush with sauce and serve warm.

Refrigerator storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.

Freezer storage: Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a 350°F oven for 15–20 minutes until the internal temperature reaches 165°F.

Nutrition