- (4 drumsticks) Chicken Drumsticks
- (2 tbsp) Choice of Rub
- (1/2 cup) Choice of Sauce (optional)
What you'll need:
- Kitchen Shears or Sharp Knife
- Cutting Board
Over a cutting board, use your knife or kitchen shears to cut the skin and tendons all the way around the narrow end of the drumstick, about 1 inch from the end. Make sure you cut through everything, down to the bone.
Pull the skin and cartilage off the small end of the drumstick. A paper towel helps with this. A technique I use is to slide my thumb under the skin and pull it around the end of the bone, taking the cartilage with it if you can (sometimes I leave the cartilage on if it's difficult to remove.)
Now slide the remaining skin and tendons down to the fat end of the drumstick, forming your "lollipop". Apply your rub of choice to all sides and the bottom end of the lollipop.
With your grill at 375*, stand the drumsticks over direct heat for 10-15 minutes, or until the internal temperature reaches 150*. Now apply your sauce of choice, and move them to indirect heat until the internal temp reaches 165*.
Serve hot and enjoy!!!