Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: 02ebz06 on June 27, 2021, 11:57:46 AM
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Made some Chicken Lollipops yesterday. First time.
First picture was Friday; sprinkled with seasoning, wrapped with bacon, and sprinkled with seasoning again, and put in fridge overnight.
Thought I took a picture last night when I took them off the grill, but apparently didn't press the button to take the picture. ???
So, the horrible second picture was this morning of cold leftovers. Ones on left were covered with BBQ sauce and ones on right were covered with Buffalo Wing sauce.
Everybody loved them, some even asked to take some home.
I liked the ones with the wing sauce better than the BBQ sauce.
Also, the BBQ sauce gets a lot darker and makes them look burned, even though they are not.
I will make them again, but will be lazy and just do them as drumsticks, not lollipops.
A considerable amount of work goes into making the lollipop.
Was probably 1/2 hr - 45 min. (two of us) just making 24 lollipops, then seasoning and wrapping with bacon.
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Those look like good eats. Never tried to make them, what do you need to do to the chicken, remove the tendons?
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There are dozens of YouTube videos showing ways people do it.
Basically, you cut around the leg about an inch below the knuckle.
Push all the meat down to the bottom.
Then the had part, is pulling the stuff by the knuckle up, over and off the knuckle.
It's harder than it sounds.
Then find that tiny bone, and cut it off and remove it as far down as you can.
One woman did it the easy way and just cut the knuckle part off with a kitchen shears. Don't look as nice though IMO
Since I have wing/leg racks, that wouldn't work for me as they would hang in the racks by the knuckle.
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We have made them quite a few times and you are spot on, lot of work but they are always a huge hit. Nicely done.
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Nice job! A tad too adventurous for me. As long as the chicken is cooked to my liking, that's all that counts. Just me: old and lazy.
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Nice job! A tad too adventurous for me. As long as the chicken is cooked to my liking, that's all that counts. Just me: old and lazy.
I did watch a few videos on doing this.
I am with you on this. I will probably try it at least once to see if it is any better, I know the GF doesn't like the tendons.
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Did you sauce some an not others? Does the bacon enhance/hinder the skin cooking?
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Did you sauce some an not others? Does the bacon enhance/hinder the skin cooking?
15 had BBQ Sauce and 9 had Wing Sauce. The BBQ sauce ones looked darker. wing sauce ones you could hardly tell that had sauce on them.
Bacon did not stop skin from cooking. Came out great.
I found the recipe/process on the Traeger web site.
I used Sweet Baby Ray's BBQ and Wing Sauce and Famous Dave's Chicken seasoning instead of what Traeger had in the recipe.