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Chicken lollipops
Serves 4 Starters and mains
Ingredients
- 12 chicken drumsticks chicken rub
- backyard BBQ sauce
For the chicken rub, makes about 275g
- 4tbsp sea salt
- 4tbsp sugar
- 4tbsp paprika
- 2tbsp garlic salt
- 2tbsp celery salt
- 4tsp chipotle powder
- 2tsp black pepper, freshly ground
Method
To make the chicken rub, mix all the ingredients in a bowl and transfer to an airtight container.
Set up your barbecue to cook directly at a medium heat (around 150C). Alternatively, after steps 2 and 3, you can smoke the drumsticks over an indirect heat (around 110C) for about 21⁄2 hours (then continue from step 5).
To French-trim the drumsticks, use a sharp knife to cut around each drumstick just below the main meaty part and through to the bone. Use your knife to scrape away and remove the skin and any cartilage until the end of the bone is clean.
Liberally season the chicken drumsticks all over with the rub.
Put the drumsticks on the barbecue and cook for 30-40 minutes, turning often, until the internal temperature hits 75C in the thickest part.
While the drumsticks are cooking, heat the barbecue sauce. Holding each drumstick by the bone, dunk into the sauce. Let the excess drip off, then return to the grill to cook over a gentle indirect heat for 10 minutes until golden all over, serve immediately.
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