Chicken Lollipops with Sticky Asian Sauce

Cook Time

45 Mins

Cooking Method






Prep Time

30 Mins




To Taste, Blackened Sriracha Rub Seasoning

1/4 cup Brown Sugar

3 lbs Chicken Drumsticks

2 Garlic Cloves, Minced

2 tbsp Honey

1" Knob of Ginger Root, grated

2 tsp Sesame Oil

For Garnish, Sliced Scallions

3 tbsp Sweet Chili Sauce

1/4 cup Tamari

For Garnish, toasted sesame seeds

2 tsp Vegetable Oil

Cooking Instructions

The ultimate handheld meat treat, these Chicken Lollipops with Sticky Asian Sauce are the perfect appetizer for your next BBQ. Chicken drumsticks are trimmed right at the bone joint and the meat is slid up to form a handheld meat lollipop. In this version, the lollipops are dunked in Blackened Sriracha, grilled until crisp, then glazed in a sticky-sweet Asian style sweet chili sauce.

Wood Pellet Recommendation

In order to add a level of smokiness to this sweet and spicy recipe, we recommend using our Hickory Blend Hardwood Pellets.

Note: This recipe uses Pit Boss Grills Blackened Sriracha Rub Seasoning.

  1. Prepare lollipops: Use a sharp knife coupled with kitchen shears to cut around the leg, just below the knuckle, then tear/clip off. Cut out loose skin, tendons, and clip the small bone against the leg, then push the meat down. Transfer to a sheet tray while repeating with remaining chicken legs. Season with Blackened Sriracha.
  2. Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 350° F. If using a gas or charcoal grill, set it up for medium heat.
  3. Place the chicken lollipops on the grill, over indirect heat and cook for 25 to 30 minutes, flipping and rotating occasionally, until an internal temperature of 165° F is reached.
  4. Remove from the grill and rest for 10 minutes.
  5. While lollipops are resting, prepare the sauce: Place a small cast iron skillet on the grill. Add sesame oil, vegetable oil, honey, sweet chili sauce, brown sugar, tamari, ginger, and garlic. Whisk to combine, then bring to a simmer. Simmer for 5 minutes until sauce thickens and sugar is dissolved.
  6. Remove skillet from the grill, cool for 5 minutes, then roll each lollipop in the sauce. Transfer to a platter, and garnish with scallions and toasted sesame seeds. Serve warm.

Special Tools

  • Cast Iron Skillet
  • Kitchen Shears
  • Pairing Knife
  • Sheet Tray

Bigger. Hotter. Heavier. Tip

Blot drumsticks dry with paper towel, then use to hold onto both ends, allowing for a proper grip when cutting with sharp shears.

Diet Info

  • Low Carb

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