Lollipop chicken drums are a fun stylized take on an American staple food. You make these when presentation is important. They are called Lollipops because you tear the skin, tendons and meat away from the bone on the end of the drumsticks causing all of the protein to bunch up on one end. This forms what looks like the top of a lollipop while the exposed bone looks like the stick of a lollipop. We chose to make then with a sweet barbecue sauce to really take the lollipop analogy a bit further.
Using a sharp knife and a pair of kitchen scissors cut all of the way around and through the skin and tendon of the leg just below the knuckle. Push the meat down so it all bunches on one end of the bone. Remove any left over skin and cartilage left on the knuckle. Also remove as any tiny bones that may have been been cut away against the bone with your fingers or kitchen scissors.
Put prepared chicken legs in a bowl and pour 1/4 cup of beer glaze bbq sauce over them. Toss chicken legs in the sauce until they are all covered and let sit for one hour.
Pre-heat oven or grill to 400F
Arrange chicken on a grilling pan (or directly on the grill if you are grilling them) and put them in the oven and let them cook for 40 minutes or until internal temperature reaches 165F degrees. Turn and baste chicken drums with the barbecue sauce every 5 minutes with the sauce after the first 20 minutes to add more coating of the sauce to the drums.
Remove from oven or grill and serve with blue cheese dressing (or ranch dressing) and carrot chips.
