With very little effort, chicken drumsticks are transformed into a fun and flavour-filled tasty treat! Enjoyed hot or cold, these meaty lollipops pack well and are fantastic on their own or will complement just about any side dish.
Slip and grip
Prepping these chicken drumsticks can be quite slippery! To improve grip when peeling and removing skin and tendons, use a paper towel and then discard.
To foil or not to foil
To prevent possible scorching of the drumstick bone on the barbecue, place a piece of aluminum foil around exposed bone while grilling and remove before serving.
In small bowl, whisk olive oil, garlic, rosemary, lemon juice, and sea salt together and set aside.
With sharp knife, carefully cut chicken drumsticks all the way around the leg bone at the small end of the drumstick (about halfway) where the meat meets the bone. Peel up and remove skin and tendons from the top end of the leg bone, leaving it clean. Push meat down toward the large end of the drumstick to make a lollipop shape. To make the chicken lollipop stand up for presentation, if needed, trim the bottom end off the chicken drumstick to flatten off the bottom so that it can stand up without falling over.
In glass container with lid or a sealable bag, place marinade and chicken drumsticks. Make sure drumsticks are completely coated before closing and storing in fridge. Refrigerate for 6 to 8 hours or, even better, overnight.
On well-heated barbecue at medium heat, place chicken lollipops on grill, standing up with meat side down (bone side up), while pushing meat down to the bottom with tongs. After 10 to 12 minutes, check chicken and turn chicken to side for 5 to 6 minutes. Continue turning and cooking chicken on each side every 5 to 6 minutes to ensure drumsticks are completely cooked through, finishing them off standing upright again. Ensure chicken drumsticks reach an internal temperature of 170 F (77 C) and juices run clear. Remove from grill and serve!
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.