Oven-roasted chicken drumettes turned into lollipops and coated in a sticky, smoky bourbon-honey glaze. Sweet, spicy, and party-ready.

2 lbs chicken drumettes

1/4 cup bourbon

1/3 cup honey

2 tbsp soy sauce

2 cloves garlic, minced

1 tsp grated fresh ginger

1/2 tsp smoked paprika

1 tbsp apple cider vinegar

1/2 tsp chili flakes (or to taste)

1 tbsp butter

Salt + pepper

Olive oil for roasting

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1. Trim drumettes into lollipop shape by cutting around the bone and pushing meat down.

2. Preheat oven to 400°F. Line a sheet pan with foil and a wire rack.

3. In a saucepan, combine bourbon, honey, soy sauce, garlic, ginger, paprika, vinegar, chili flakes, and butter. Simmer until thickened.

4. Toss lollipops in olive oil, salt, and pepper. Roast 25 minutes.

5. Brush with glaze, return to oven 10–15 minutes more, glazing twice during cooking.

6. Once golden and sticky, serve hot with extra glaze.

Trim and prep drumettes ahead for fast cooking.

Make glaze up to 5 days ahead and store in fridge.

Use apple juice + vinegar to make it non-alcoholic.

Add chipotle or cayenne for a spicy version.