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These BBQ Chicken Lollipops with Creamy Coleslaw are easy, delicious, fun to present and guaranteed to steal the show at your next cookout. The secret? It’s in the sauce! I’m super excited and proud to announce that I’ve collaborated with my friends at Side Dish to bring you Uncle Ronny’s Barbecue Sauce. This limited-edition sauce is made with all-natural ingredients, sweetened with honey and free of artificial colours and preservatives! It’s only available for a short time on SideDish.com so stock up for the summer while you can!
Uncle Ronny’s Barbecue Sauce
BBQ sauce is the final frontier of healthy condiments and up until now there’s never been one quite like this. It’s the perfect balance of smoky, sweet, spicy, tangy and deliciously bold flavours without the refined sugars, preservatives or artificial colourings. It’s everything you expect and demand from your favourite BBQ sauce but sweetened with honey and made with all-natural ingredients that you can feel good about serving to your family and friends.
Uncle Ronny’s Barbecue Sauce is my love letter to a cuisine and tradition that has long captured my heart and I’m honoured to partner with Side Dish and my amazing friend Alex Snodgrass to bring it to life. I sincerely hope you love it as much as we do!
Why You’ll Love These BBQ Chicken Lollipops!
- Deep smoky flavour from grilling or smoking
- Fun presentation that’s perfect for parties and gatherings
- Sticky, sweet, and spicy BBQ glaze that caramelizes beautifully on the grill or in the oven
- Handheld and mess-free (well, mostly) – no utensils needed
- Great for kids and adults because who doesn’t love a lollipop
Ingredients You Need for the BBQ Chicken Lollipops
- Chicken Drumsticks: To create the “lollipops” you will need to “french” or trim the lower joint of each drumstick and then push the meat down. This is best done with a sharp knife and some paper towel, which will make sure you have a secure grip on the meat and prevent it from sliding around in your hand.
- Side Dish x Uncle Ronny’s BBQ Sauce: NO SUBSTITUTIONS ALLOWED! Only kidding, use your favourite BBQ sauce or make my homemade version. But really, Uncle Ronny’s will take these chicken lollipops to another level.
- Spice Blend: A simple yet delicious combination of chili powder, smoked paprika, onion powder, garlic powder, salt and pepper gives the chicken a delicious flavour without overpowering it. These spices also work really well with the smokey, sweet, spicy and tangy flavours in Uncle Ronny’s BBQ Sauce.
For the Creamy Coleslaw:
- Cabbage: For a nice colour and presentation, use a combination of green and purple cabbage. You can also substitute either green or purple if you only want to use one variety.
- Carrot: Coarsely grated carrot will add some natural sweetness to the coleslaw and also give it a beautiful pop of colour.
- Green Onion: This will help cut through the richness of the creamy, mayonnaise-based dressing without the overpowering bite of a regular onion.
- Cilantro: You can substitute parsley or dill if you prefer, but I really like cilantro here. It gives the coleslaw a very refreshing flavour that’s perfect for Summer!
- Dressing: A simple and delicious combination of avocado oil mayonnaise, apple cider vinegar, maple syrup, salt and pepper delivers a creamy yet tangy dressing that will taste even better the next day.
How To Cook the BBQ Chicken Lollipops
On the Grill
- Preheat your grill or smoker: On the Traeger, I like to preheat it to 475F to account for small temperature drops when opening and closing the grill door. If using a conventional gas or charcoal grill, set up a two-zone heat for indirect cooking and preheat to around 450F. If you have the time, you can smoke the chicken at 250F for an hour or two to develop even more flavour.
- Place lollipops upright: You can use a specialty rack or, if your grill has a top rack, you can try to wedge them between the grill grates so they suspend vertically (see photo or recipe video). It’s not absolutely necessary but it will help maintain the “lollipop” shape and prevent the skin from possibly burning before you glaze them with the BBQ sauce.
- Cook to Temp: Depending on the size of your chicken drumsticks and strength of your grill, it will take between 30 and 40 minutes to reach an internal temp of around 165°F. The skin should be golden brown but not burnt. Keep in mind you will be placing the chicken back on the grill after glazing with the sauce to develop a caramelized crust.
- Glaze with BBQ Sauce: For maximum coating, pour the BBQ sauce into a wide-mouth mason jar and dunk each drumstick individually. This will give you the best coverage with minimal waste. Return the chicken back to the grill, this time over direct heat, and cook for another 5 minutes or so until the sauce is tacky and caramelized. The internal temp should hit around 185°F for a juicy, fall-off-the-bone texture with a crispy skin.
Oven Method
- Preheat oven to 425°F.
- Place lollipops upright using a specialty rack or place them horizontally on a sheet pan lined with parchment paper.
- Roast for 35–40 minutes or until the internal temp reaches 165F.
- Glaze with BBQ sauce, switch the oven to Broil and return them to the oven for around 5 more minutes, flipping as needed to prevent burning, until the sauce is tacky and caramelized.
Recipe FAQs
What are chicken lollipops?
Chicken lollipops are drumsticks with the meat pushed down toward one end, creating a “lollipop” shape. This makes them easy to handle and more visually appealing.
Can I make these in the oven?
Absolutely. If you don’t have access to a grill or smoker, you can roast them in the oven at 425F for 35–40 minutes, then broil for a few minutes after adding BBQ sauce for a caramelized finish.
How do I “french” the drumsticks?
Use a sharp knife to cut around the base of the drumstick, slicing through the skin and tendons. Push the meat down toward the thicker end to create the lollipop shape. Trim excess cartilage or bone fragments if needed.
For Best Results!
- Use kitchen shears or a boning knife to make “frenching” easier and safer.
- Use Uncle Ronny’s BBQ as a binder before seasoning. This will add flavour and help the seasonings to stick.
- Season generously and evenly to make sure every part of the chicken is coated in the spice rub.
- Suspend the chicken upright for the initial cooking period. You can use a specialty rack or push the small end of each drumstick through the upper grates of your grill to suspend them. It’s not absolutely necessary but it will help maintain the “lollipop” shape of each drumstick and prevent the skin from burning before you have a chance to glaze them with the BBQ sauce and sear them to finish.
- Grill over indirect heat to start. This will ensure the chicken cooks through without burning the skin. If you have a conventional gas or charcoal grill, set up a two-zone heat.
- Glaze with Uncle Ronny’s BBQ sauce once the chicken is almost finished cooking and then sear them over direct heat until slightly charred and cooked through.
What to Serve with BBQ Chicken Lollipops
- Serve with extra Uncle Ronny’s BBQ sauce for dipping.
- Creamy Coleslaw
- Dill Pickle Potato Salad.
- Steamed Jasmine Rice
- Roasted Sweet Potatoes
Reheating Suggestions
- Oven method: Place in an oven-safe casserole dish or sheet pan and reheat at 350°F for 10–15 minutes until heated through. Brush with extra BBQ Sauce before serving.
- Air fryer: Reheat at 375F for 5–6 minutes, uncovered, to restore crispiness.
BBQ Chicken Lollipops with Creamy Coleslaw
These BBQ Chicken Lollipops will be a huge hit at your next cookout and the secret is in the sauce! Grab your bottle of Uncle Ronny's BBQ now before it's sold out!
Ingredients
For the BBQ Chicken Lollipops:
- 10-12 chicken drumsticks
- 1 jar Side Dish Uncle Ronny’s BBQ Sauce
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly-cracked black pepper
For the Creamy Coleslaw:
- ½ green cabbage, thinly sliced
- ¼ purple cabbage, thinly sliced
- 1 large carrot, coarsely grated
- 4 green onions, thinly sliced
- 2 tablespoons finely chopped fresh cilantro
- 1/3 cup avocado oil mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
Instructions
For the BBQ Chicken Lollipops:
- Preheat your Traeger grill to 475F. If using a gas or charcoal grill, set up a two-zone fire. If using the oven, preheat to 425F.
- Using a sharp knife, cut through the skin and tendons around 1-inch above the joint end of each drumstick. Using a paper towel, firmly grab the joint and tendons and pull them off of the bone. Use your hands to push the meat down towards the thicker end of the drumstick to expose more of the bone and form a large “lollipop” shape. Repeat for all pieces.
- Add the chicken to a bowl along with 2 tablespoons of Uncle Ronny’s BBQ Sauce and massage to coat. In a separate bowl, combine the salt, paprika, chili powder, garlic powder, onion powder and black pepper. Generously season all sides of each chicken lollipop.
- Transfer the chicken to the grill over indirect heat and cook until the thickest part of the meat registers around 165F, around 30 minutes. If using the oven, place the chicken on a sheet pan lined with a wire rack and cook until the thickest part of the meat registers around 165F, around 30 minutes.
- Pour 1 cup of Uncle Ronny’s BBQ sauce into a wide-mouth mason jar and dunk each chicken lollipop to fully coat the meat. Return the chicken to the grill over direct heat and cook, flipping as needed to prevent burning, until grill marks form and the thickest part of the meat registers around 180F, around 5 more minutes. If using the oven, place the chicken back on the wire rack over a sheet pan and cook until the chicken is golden brown and the thickest part of the meat registers around 180F, around 7 more minutes.
- Transfer the chicken to a platter and serve with the Creamy Coleslaw and more Uncle Ronny’s BBQ Sauce for dipping.
For the Creamy Coleslaw:
- In a large bowl, combine the green cabbage, purple cabbage, carrot, green onion, cilantro, mayonnaise, apple cider vinegar, maple syrup, salt and pepper. Toss well to coat, cover and set aside at room temperature for at least 15 minutes for the flavours to develop. Taste for seasoning and adjust with salt, pepper or vinegar as desired. Leftovers can be refrigerated for up to 5 days.
Video
Nutrition
Calories: 1841kcal, Carbohydrates: 86g, Protein: 119g, Fat: 114g, Saturated Fat: 24g, Polyunsaturated Fat: 46g, Monounsaturated Fat: 35g, Trans Fat: 0.4g, Cholesterol: 591mg, Sodium: 4836mg, Potassium: 3260mg, Fiber: 21g, Sugar: 52g, Vitamin A: 15426IU, Vitamin C: 299mg, Calcium: 471mg, Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment below!
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
