• Preparation
    25 Minutes
  • Cook Time
    1 hour
  • Serves
  • Difficulty

Behind the Recipe

The perfect combo

We all love a goo peanut butter and jam sandwich, combine this with chicken drumsticks and you've got a winner! Combining the two might sound crazy, but the sweet and savoury combo worked out brilliantly



  • ¾ cup peanut butter
  • ¾ cup raspberry preserves
  • 3 tbsp. Sriracha
  • 2 tbsp. soy sauce
  • 2 tbsp. water
  • 1 tsp. garlic, minced
  • 1 tsp. ginger, grated
  • 30 drumsticks
  • 3 tbsp. all-purpose flour
  • 1 ½ tbsp. cornstarch
  • 1 tbsp. baking powder
  • ½ cup peanuts, finely chopped
  • ½ cup coriander, 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, and place on your Oakford.
  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

    Preheat your Oakford to medium/medium-high heat.

  2. 2

    Spread your lollipops out on the grill, and cook, turning occasionally, for about an hour, or until the internal temperature reaches 80-85°C

  3. 3

    Remove from heat and let cool for five minutes.

  4. 4

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

  5. 5

    Dig in.

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