Spice mix:
1 tsp. fine sea salt (4g)
½ tsp. ground pepper (1g)
1 tsp. granulated garlic (2g)
1 tsp. cayenne pepper (2g)
1 tsp. smoke paprika (2g)
1 tsp. ground coriander (2g)
2–3 tbsp. olive oil (30-45ml)
2.25 lbs./ 36 oz./1 kg chicken drumstick lollipops
1 slice bacon for each drumstick (optional – about 9-10)
Sauce:
1 tbsp. Tabasco sauce (15ml)
3 tbsp. honey (45ml)
Heat your oven to 375°F (190°C). Line a baking pan with parchment paper.
Combine the spices in a mixing bowl. Brush each drumstick with olive oil. Wrap the bone tips with aluminum foil to prevent charring.
If desired, wrap each drumstick with a slice of bacon. Sprinkle the drumsticks well with the spice mixture and place in the parchment lined baking pan.
Place the pan in the oven and roast for 25-30 minutes or until a meat thermometer reads 165°F (74°C).
Meanwhile, make the sauce by combining the tabasco and honey. Warm for 10-20 seconds in the microwave before serving.
Serve the chicken lollipops with the warm Tabasco honey.