Baked Honey Chicken Drumstick Lollipops
Prep time
Cook time
Total time
Serves: 4
  • 1 pound chicken drumsticks
  • Marination:
  • 2 tablespoons honey
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin
  • 2 teaspoons ground paprika
  • 1 tablespoon ketchup
  • Garnishing:
  • 1 stalk scallion, chopped
  • a handful of roasted sesame seeds
  1. In a small bowl, whisk together honey, dark soy sauce, oyster sauce, mirin, ground paprika and ketchup, set aside.
  2. Create "lollipops" by placing each chicken drumstick on a cutting board, cutting the non-meat end around the bone with a knife (the white tendon is tough and will require a bit effort to cut off ); holding the bony end with one hand, pushing the meat up and toward the meaty end with the other hand. (Scrape the exposed bone with the knife to remove any flesh.)
  3. Transfer the drumsticks into a large ziploc bag.
  4. Pour the sauce mixture over the drumsticks in the bag.
  5. Seal and place the bag in the fridge, marinate for at least 3 hours, preferably 6-8 hours (no more than 12 hours).
  6. Transfer the marinated drumsticks onto a plate, wrap their bony ends with small pieces of foil.
  7. Line a baking pan with foil, and place the drumsticks on the foil.
  8. Preheat the oven to 400 degrees F (200 degrees C), place baking pan on the middle oven rack and bake for 20 minutes.
  9. Remove baking pan from the oven and let it sit for 2-3 minutes.
  10. Move the drumsticks onto a plate, sprinkle on top chopped scallion and roasted sesame seeds to serve.
Creating lollipops helps to prevent the bony end from drying out and overcooking before the meaty end is fully cooked.

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Recipe by Spice the Plate at