Peanut Butter & Jelly Chicken Lollipops

  • Preparation
    25 minutes
  • Cook Time
    1 hour
  • Serves
    30 poeple
  • Difficulty

Behind the Recipe

It Was My Little Girl’s First Tailgate

My husband and I are diehard Vols football fans. We met freshman year at the ’93 Citrus Bowl, and we’ve been bleeding orange & white every Saturday since. A few seasons ago, we brought our firstborn to her first tailgate at Neyland Stadium, hoping to spark the same passion in her. Long story short, she cried the whole time.

To be fair, a hundred thousand screaming fans probably wasn’t the right environment for a 7-year old. So the next Saturday (I think it was against Vandy), we found a compromise. Like most kids, my daughter loves a good PB&J, and like most men, my husband loves his chicken drumsticks. Combining the two might sound crazy, but the sweet and savory combo worked out brilliantly, and she settled in like a long-time fan. Funny how a little recipe can bring people together.



  • ¾ cup of peanut butter
  • ¾ cup of raspberry preserves
  • 3 tablespoons of Sriracha
  • 2 tablespoons of soy sauce
  • 2 tablespoons of water
  • 1 teaspoon of garlic, minced
  • 1 teaspoon of ginger, grated
  • 30 drumsticks
  • 3 tablespoons of all-purpose flour
  • 1 ½ tablespoon of cornstarch
  • 1 tablespoon of baking powder
  • ½ cup of peanuts, finely chopped
  • ½ cup of cilantro, finely chopped


  1. To lollipop your drumsticks, start by cutting through the skin and tendons where the thick, meaty section ends. Pull the skin off the bone part, and throw it away. Clean up any remains so you get a nice, clean handle. (It helps to use a cutting board, so you can twirl and slice the drumstick at once.)
  2. Push the flesh downward away from the bone to form a rounder, more lollipopish shape.
  3. For the wing sauce, combine peanut butter, raspberry preserves, Sriracha, soy sauce, water, garlic, and ginger in a large saucepan.
  4. Whisk the ingredients over medium-high heat until smooth, and set aside.
  5. In a large bowl, combine flour, cornstarch and baking powder.
  6. Dip your lollipops in the peanut butter mixture until the meaty part is evenly coated.

Cooking Instructions

  1. 1

    Using your Nexgrill App set the cooking method to Grill at 180°C and set the probe temperature to 80°C.

  2. 2

    Spread your lollipops out on the grill, and cook, turning occasionally, for about an hour, or until the internal temperature reaches 80°C.

  3. 3

    Remove from heat and let them cool for five minutes.

  4. 4

    Toss your pops in the wing sauce you made, then garnish with the chopped peanuts and cilantro.

  5. 5

    Dig in.

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