Chicken Lollipops

This recipe is a very similar take on drummettes we ate at Tommy Bahama’s.  They do take some time to make but they are delicious.  Try the recipe out if you have an afternoon free on the weekend.

Prep time:  about 2 hours for making sauces and preparing drummettes

Cooking time:  30 minutes for cooking the drummettes

Serves: 6 as an appetizer


2 1/2 cups Blackberry Brandy Barbeque Sauce (see recipe below)

2 1/2 cups Mango Barbeque Glaze (see recipe below)

2 cups Jerk Remoulade (see recipe below)

3 lbs. Chicken Drummettes (see recipe below)

Blackberry Brandy Barbeque Sauce

2 tbsp. minced shallots

1/3 cup red wine vinegar

3/4 cup Worcestershire sauce

1 cup ketchup

1/2 cup pureed blackberries that have the seeds strained out

3/4 cup brandy

2/3 cup honey

2 tbsp. cornstarch slurry (even parts cool water and cornstarch)

Blackberry Brandy Barbecue Sauce


1. Combine all ingredients (except the cornstarch slurry) into a saucepot and bring to a boil.

2. Reduce to a simmer and cook for 45 minutes.

3. Add the slurry. Turn the heat to medium high and cook for another 5 minutes until the sauce coats the back of a spoon.

4. Remove from heat and let cool.

Mango Barbeque Glaze

1 cup Major Grey’s Mango Chutney

1/2 cup Sweet Thai Chili Sauce

1 cup Blackberry Brandy Barbeque Sauce(the above recipe)

1/2 oz. Tabasco® Sauce

Mango Barbecue Glaze


1. Place all ingredients in a medium-sized sauce pot and bring to a low, soft boil.

2. Reduce temperature to a simmer for 30 minutes.

3. Remove the glaze from the heat and let cool until ready to serve.

Jerk Remoulade

1 cup mayonnaise 1 1/2 oz. whole grain mustard

1 tsp. Worcestershire sauce

1/4 tsp. Tabasco® sauce

1 clove minced garlic

1 tbsp. lemon juice, freshly squeezed

1 tbsp. fresh parsley, finely chopped

1 oz. milk

1/2 tbsp. Caribbean Jerk spice

1 tbsp. chili garlic sauce

Jerk Remoulade


1. Blend all ingredients in a blender.

2. Refrigerate.

Chicken Drummettes

3 lbs. chicken drummettes

2 cucumbers, cut into 2” batons Kosher salt to taste Coarse ground black pepper to taste


1. French cut the chicken drumettes by cutting the leg tendons, so that the meat balls at the end of the bone. Then, trim the knuckles. I trimmed all the skin and fat off of the drummettes, but that’s up to you as to whether you want to do that.  It does take some time.


Drummettes French Cut and Trimmed

2. After trimming the drummettes, place them in a clean mixing bowl and season them with salt and pepper.

Drummettes Ready for Oven

3. Place the chicken lollipops on a foil lined baking sheet, in an oven pre-heated to 400° F. Cook for about 30 minutes until light brown and their internal temperature is 180° F.

Cooked Drummettes

4. Remove them from the oven and toss them in the Mango Barbeque Glaze.

Drummettes Being Tossed In Mango Glaze

Serving Instructions:

1. Place chicken drummettes on a platter.

2. Serve with a side of the Jerk Remoulade and cucumber batons, seasoned with salt and pepper.

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