Chicken Pops with Lacquered Red Sauce

Yield: 12 drumsticks


  • 12 chicken drumsticks
  • 2 tsp salt
  • 2 tsp pepper
  • ¾ of a 16 oz jar of plum jam
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp minced onion
  • 1 tsp crushed red pepper flakes
  • 1 clove garlic, minced
  • ½ tsp ground ginger
  • salt & pepper to taste (about 1 tsp)


  • Make the lacquered red sauce first. Combine all ingredients in a medium saucepan and remove from heat after reaching a boil. Set aside.
  • Cut the skin around the “bone” end of the leg. Stretch skin as much as possible on and over the meat of the drumsticks.
  • Then, using a clean needle nose pliers, pluck the tendons from each leg. The tendons will look like small white laces and can be stubborn to remove.
  • Sprinkle each leg over and under the skin with salt and pepper and head to the grill. 
  • Grill your drumsticks. Once done, lather the drumsticks in the red sauce. Place drumsticks back on the grill. Remove from grill and pour more sauce onto the drumsticks.
  • Serve and enjoy!