I told you about my friend who wanted to make something different for Halloween and showed you how to make Bloody Mary Barbecue Sauce. In this post, I show you how I used the sauce, Bloody Mary Chicken Lollipops.
I started with 10 chicken drumsticks. I used a sharp knife to cut around the skin just where the drumstick starts to thicken. Then cut through the ligaments and meat with poultry shears.
Put your thumb under the skin and pull it over the end of the drumstick. Cut the skin off the bone with the shears.
Cut a flat spot on the end of the drumstick with a heavy knife so that the drumsticks can stand upright.
Sprinkle the drumsticks on both sides with the celery salt and grind the pepper over them.
Preheat your smoker to 350 F. Stand the drumsticks on a perforated barbecue sheet and smoke for 50 minutes to an hour until the internal temperature is over 170 F.
If you don’t have a smoker, you can make these on a tray in a 350 F oven.
Dip the drumsticks in the Bloody Mary Barbecue sauce and put them back on the barbecue sheet. Smoke for 10 minutes to set the sauce.
This is delicious. While it is fun for Halloween, I wouldn’t have any problem serving this to family and guests at any time. The vodka gives an adult drink taste, the celery seed, Worcestershire sauce and ketchup base give the spicy taste of the drink the dish is named after. Treat your friends next halloween or the upcoming game night!
The Old Fat Guy
- 10 drumsticks
- 10 ml (2 teaspoons) celery salt
- 10 ml (2 teaspoons) coarse ground pepper
- 250 ml (1 cup) Bloody Mary Barbecue Sauce (see oldfatguy.ca)
- Using a sharp knife, cut through the skin just where they start to thicken.
- Using poultry shears cut through the meat and tendons.
- Put your thum under the skin and pull it over the knuckle at the end of the drumstick..
- Cut the skin from the bone with the shears.
- Cut a flat spot on the end of the drumstick with a heay knife so they can stand upright..
- Sprinkle both sides of the drumsticks with celery salt and grate pepper over them.
- Put on a perforated grilling tray in a 350 F smoker. smoke for 50 minutes to 1 hour to an internal temperature over 170 F.
- Dip the drumsticks in the barbecue sauce and place back on the tray. Smoke for 10 minutes to set the sauce.
- If you don't have a smoker, you can make these on a tray in a 350 F oven.
…We never thought we’d see the day!
Classic! Keep them coming, David.
Oíche Shamhna Shona Duit!
Har! Thanks for the kind words!