Grilled chicken gets a stylish upgrade with these honey garlic chicken lollipops. They’re not only eye-catching but also packed with bold, sweet, and savory flavors that make each bite irresistibly satisfying.
Ingredients Breakdown
Chicken drumsticks are the perfect starting point for this recipe. Their natural size and shape allow you to easily trim and fold the meat into a lollipop form while the bone-in structure ensures the meat stays juicy on the grill. The attached skin helps create a crisp exterior, and the dark meat remains tender under heat.
The marinade uses garlic salad dressing—a bold shortcut that delivers both moisture and tangy, garlicky depth. It not only flavors the meat but also works as a tenderizer, ensuring juicy bites from edge to center.
For seasoning, a beef rub adds a savory backbone with subtle smokiness. If unavailable, a simple mix of salt and pepper works just as well, enhancing the natural richness of the chicken without overpowering it.
The glaze is the true star. A combination of honey, BBQ sauce, and garlic dressing creates a sticky, sweet-savory coating that caramelizes beautifully over the fire. The honey adds a touch of floral sweetness, while the BBQ sauce brings depth, tang, and a hint of smoke.
Step-by-Step Preparation Guide
Creating chicken lollipops starts with trimming the drumsticks. Use sharp kitchen shears to cut through the skin and tendons at the base of the bone. Push the meat downward to expose about three inches of clean bone, forming a compact, rounded top that mimics the look of a lollipop. This shape isn’t just visual—it helps the meat cook evenly and makes handling a breeze.
Once prepped, the chicken is marinated in garlic salad dressing for 6 to 8 hours. This allows the flavors to penetrate deeply, infusing each drumstick with garlic richness while the acidity gently breaks down the meat for tender results.
Preheat your grill to a steady medium heat—aiming for around 350°F. This ensures the chicken cooks evenly without scorching. Remove the drumsticks from the marinade, pat them dry, and coat with your chosen seasoning. Place directly on the grates and grill for 30 to 35 minutes, turning every 10 minutes to prevent hot spots and to build a uniform golden crust.
While the chicken grills, prepare the glaze. Combine garlic salad dressing, BBQ sauce, and honey in a saucepan and simmer until thickened. The sauce should be glossy, pourable, and fragrant, ready to cling to every crevice of the lollipops.
After the initial grilling, toss the drumsticks in the warm glaze and return them to the grill over low heat. This final step sets the sauce, creating a lacquered coating that clings beautifully and adds a final punch of sticky-sweet flavor.
Recipe Tips
How to keep the chicken moist on the grill:
Use bone-in drumsticks and marinate thoroughly. Avoid high, direct heat and flip regularly to prevent drying out.
Best way to shape chicken lollipops without tearing the meat:
Cut through the tendons cleanly and push the meat gently but firmly. Keep the skin intact to help the meat hold together.
Avoiding flare-ups when grilling with sugary sauces:
Apply the glaze only after the chicken has mostly cooked through. Sugars burn quickly over high heat.
How to get the glaze to stick beautifully without burning:
Let the sauce cool slightly before brushing it on. Grill on low heat after glazing and avoid direct flames.
What to Serve With This Recipe
Balance the rich glaze with refreshing, crisp sides like cucumber salad, pickled red cabbage slaw, or citrusy greens tossed in a light vinaigrette. These cool, tangy flavors cut through the sweetness and smoke of the lollipops.
Grilled vegetables are an ideal match—charred corn on the cob, blistered shishito peppers, or zucchini ribbons offer flavor and color while complementing the barbecue theme.
For something hearty, serve with coconut jasmine rice, buttery dinner rolls, or crispy roasted potatoes seasoned with herbs and garlic. These provide substance while soaking up any extra glaze.
Dips and sauces can round out the plate. Offer extra BBQ glaze, a smoky chili garlic mayo, or a cool, creamy herb dip for added layers of flavor and texture.
Frequently Asked Questions
Can I bake these instead of grilling?
Yes. Bake at 400°F on a wire rack set over a baking sheet for about 40 minutes, then glaze and return to the oven for 10 more minutes until caramelized.
What’s the best substitute if I don’t have garlic salad dressing?
You can mix olive oil, minced garlic, lemon juice, Dijon mustard, and a pinch of dried herbs to create a quick homemade version.
How far in advance can I prep the lollipops?
You can trim and marinate the chicken up to 24 hours ahead of cooking. Glaze can also be made in advance and stored in the fridge.
Can I use wings or thighs instead of drumsticks?
Yes, though shaping wings is trickier. Thighs work well too, though you’ll lose the lollipop presentation—adjust cooking times as needed.
Creative Variations
For an Asian-inspired take, replace the BBQ sauce with hoisin and soy sauce, and add fresh grated ginger and a dash of sesame oil. This version pairs beautifully with steamed rice and sesame slaw.
To spice things up, mix sriracha or crushed red pepper into the glaze. The honey balances out the heat, delivering a bold but balanced finish.
A smoky BBQ version can be made with chipotle-infused BBQ sauce and a touch of smoked paprika. This deepens the flavor and adds a rustic campfire element to the profile.
For a kid-friendly twist, reduce the heat and use honey mustard or a mild sweet BBQ sauce in the glaze. The lollipop shape alone will make these a favorite at family dinners.
Honey garlic chicken lollipops bring flavor, fun, and flair to your grill. Whether you’re hosting a backyard barbecue or preparing a weekend family feast, these sticky, garlicky bites are sure to impress. With their striking shape and irresistible glaze, they’re a guaranteed crowd-pleaser every time the grill is lit.
Ingredients
2 lbs chicken drumsticks
1 cup garlic salad dressing
1 tablespoon Hey Grill Hey Beef Rub or equal parts salt and pepper
Honey Garlic Glaze
½ cup garlic salad dressing
½ cup Hey Grill Hey Everything BBQ Sauce or any ketchup-based BBQ sauce
¼ cup honey
Instructions
Start by trimming the drumsticks. Using sharp kitchen shears, carefully cut through the skin and connective tissue around the base of the bone. Push the meat downward toward the opposite end, creating a lollipop-like appearance with about 3 inches of bone exposed. The result should be a rounded, compact bundle of meat at one end of the bone.
Place the trimmed chicken lollipops into a large resealable plastic bag. Pour in one cup of garlic salad dressing, seal the bag, and gently shake to ensure all pieces are evenly coated. Refrigerate the bag for at least 6 to 8 hours, allowing the marinade to infuse the chicken with bold garlicky flavor.
When ready to cook, preheat the grill to medium heat—aim for a consistent temperature around 350°F.
Remove the lollipops from the marinade and discard the excess liquid. Season the chicken generously with beef rub or a mixture of salt and pepper. Place the lollipops directly onto the grill grates, close the lid, and cook for 30 to 35 minutes, turning the drumsticks every 10 minutes to achieve even browning on all sides.
While the chicken is grilling, prepare the glaze. In a small saucepan over medium heat, combine ½ cup garlic salad dressing, ½ cup of BBQ sauce, and ¼ cup of honey. Stir frequently as the mixture heats, allowing it to blend and thicken into a glossy, sticky glaze—this should take about 10 minutes. Once thickened slightly, remove the sauce from heat and let it cool for a few minutes.
Once the chicken is cooked through and nicely browned, transfer the drumsticks to a large bowl and pour the warm glaze over them. Toss well to coat each lollipop thoroughly with the sticky sauce.
Return the glazed drumsticks to the grill and reduce the heat to low. Continue cooking for another 10 minutes, or until the internal temperature of the meat reads 165°F. This final stage helps set the glaze and create a deliciously lacquered finish.
Transfer the lollipops to a serving platter. For an extra touch of sweetness, drizzle with additional honey before serving, if desired.
Spicy Korean Chicken Wings Recipe
Ingredients
- 2 –3 lbs 1kg–1.35kg chicken wings (wingettes and drumettes only)
- 3 cloves garlic finely minced
- 3 tablespoons Korean red chili paste Gochujang
- 1/2 teaspoon Korean red chili flakes Gochugaru
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons water
- 1 teaspoon sesame oil
- Salt to taste
- Ground black pepper to taste
- White sesame seeds for garnish
- Chopped scallions for garnish
Instructions
- Start by preheating your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup and even cooking. Place the chicken wings in a large mixing bowl and season generously with salt and freshly ground black pepper. Arrange the wings in a single layer, skin-side up, on the prepared baking sheet. Roast in the oven for 40 to 45 minutes, or until the wings are deeply golden, crispy on the edges, and fully cooked through.
- Meanwhile, combine the sauce ingredients in a small saucepan—Gochujang, Gochugaru, soy sauce, sugar, apple cider vinegar, minced garlic, water, and sesame oil. Place the saucepan over low heat and stir continuously until the sugar dissolves and the sauce thickens into a sticky glaze. Once the sauce has reached a rich, velvety consistency, remove it from the heat.
- When the wings are done roasting, transfer them to a large bowl. Pour the warm sauce over the wings and toss thoroughly until each piece is evenly coated. Finish with a generous sprinkle of toasted white sesame seeds and freshly chopped scallions for extra flavor and visual appeal. Serve immediately while hot and sticky.
