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Hot & Sticky Chicken Pops

These are just great. If you've got pickier kids then you can dial up the honey and dial down the hot and they'll love them. For adults, do the opposite. I like to serve this type of stuff as a heavy snack or during a chaotic dinner where you've got lots of folks coming and going. Obviously, these are open to be dressed up any way you like or even just straight roasted / fried for the crispy angle. 

Popping the knuckle off of drumsticks is a great trick. It not only makes a nice little handle, it's also visually appealing. Lastly, it severs the little tendons that run up and down chicken thighs that aren't the most pleasant when eating. This is a good technique to get used to using in many different chicken dishes. I believe it is called "Frenched chicken".

Gather the Good Stuff 

1. Chicken Drumstick - 6-8 or what ever will fit comfortably in your roasting pan
2. 1 Tbsp - rice wine vinegar   
3. 1 Tbsp honey - use good stuff 
4. 1-3 Tbsp Sriracha
5. Salt & Pepper 

Putting it all Together 

1. Grab the drumstick tightly and with a small sharp knife cut all around the bone about an inch up from the bottom. Make sure you get right through to the bone and cut through the tendons
  
2. Carefully using your knife, scrape the skin up and towards the end of the drumstick
3. Proceed your knife up into the joint revealing the bone beneath. Once you've got a view of where the bone meets the joint make a very small incision between the two just to help loosen it. From there, just pop the joint off with your hands leaving the bone only 
4. Assemble your chicken on a plate and salt / pepper generously. Make sure your oven is preheat to 200C / 390F
 
5. Roast in the 200C / 390F oven for 40-45 minutes until well cooked through, to internal temp of at least 160C
6. Meanwhile prepare your glaze by mixing all the wet ingredients together 
7. 5 minutes before the chicken is done, remove from the oven and brush half the glaze onto the drumsticks. Return to the oven for the last 5 minutes
8. When time is up, remove from the oven and glaze again  
9. Sprinkle with sesame seeds to garnish 

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