• Preheat oven to 350°F.
• In a small bowl combine the spices.
  1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika
  

Prep the chicken:

For drumsticks: *

• Cut along the circumference of the thinner part of the bone.
  2 lbs Chicken Drumsticks or wings and drumettes
  
• Remove any skin and little piece of meat from above the cut you made.
  
• Using a sharp knife or kitchen scissors cut the tendons that attach the meat to bone and remove them.
  
• Push the meat down along the bone to create a lollipop.
  

For wings and drum:

• Slice wing into wing tip, wing, and drumette. Get rid of the wing tip (or freeze for broth).
  2 lbs Chicken Drumsticks or wings and drumettes
• Cut the drumette along the circumference of the smaller/thin end making sure the meat is separated from the bone.
  
• Push down the meat, pushing from the cut thin end to the opposite end creating a lollipop.
  
• For the wing, cut the tip off one end.
  
• Separate where the two bones join then remove the thinner bone.
  
• Push the meat down to one end to create a lollipop.
  

How to cook lollipop chicken:

• After chicken is trimmed and cut, pat dry.
  
• Cover exposed bone with foil, brush with oil and sprinkle with seasoning mixture.
  2 tbs olive oil
  
• Place chicken standing up with foil/bone side up and bake until an internal temperature of 175°F* is reached.
  
• While chicken is almost done baking warm BBQ sauce or sweet and spicy Asian sauce, in a small sauce pan on the stove top.
  Sauce: BBQ Sauce or Sweet and Spicy Asian Sauce*
• Remove lollipops from oven, remove foil, then dunk in warm sauce.
  
• Garnish with diced green onions, parsley, or red pepper flakes and enjoy!
  Garnish: Cilantro, Scallions, Sesame Seeds, Red Pepper Flakes