The Smuggler's Journal

Half the fun of a chicken lollipop is the shape - trim the drumette down to the bone, and suddenly a wing feels like a proper meal. Great party trick, better flavour delivery.

The Cut

Chicken drumettes, frenched (the meat pushed down to form a lollipop shape - a sharp knife and kitchen shears do the job).

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Taippan BBQ Bollywood Butter Chicken: a genuine spiced chicken rub, built specifically for poultry.
• The Cajun Route — Taippan BBQ New Orleans Jambalaya: real Creole heat if your crowd wants more kick.
• The Peri Peri Run — Taippan BBQ Portuguese Peri Peri: Portuguese chicken heat for something different.

Method

1. French the drumettes: cut around the bone at the thin end and push the meat down to form a lollipop shape.
2. Season generously, rest 20 minutes.
3. Grill or smoke at 180°C, turning regularly, until internal temp hits 75°C and skin is crisp, about 25-30 minutes.
4. Toss in a light glaze if desired, or serve dry-rubbed with a dipping sauce on the side.

Serve it with

Blue cheese or ranch dip, and cold drinks - these are built for sharing.

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