Sticky Chicken Lollipops

To french trim the chicken lollipops knick the bone with a sharp knife and then loosen away from the knuckle with your hands or paper towel.

Push the meat back down the drumstick to create the lollipop.

In a small bowl mix together 1 tsp Murray River Salt flakes, 1 tbsp brown sugar, 1 tsp garlic powder, 1/2 tsp chilli flakes and 1 tsp smoked paprika.

Generously apply the dry seasoning mix to all sides of the drumsticks.

Place on to a wire rack and then wrap the knuckles in foil to avoid burning. Place in to the smoker or bbq set to roughly 140C cooking temp.

Meanwhile prepare the dipping glaze in a pot set over medium heat. Add 75g unsalted butter, 1 tsp Murray River Salt flakes, 1/3 cup hot sauce, 1/3 cup honey and 1/2 cup brown sugar. Whisk and allow to reduce and thicken. Once the glaze sticks to the back of a spoon remove and allow to cool in a bowl.

After roughly 1 hour, 15 minutes the chicken should have a beautiful colour. Remove and set on the bench.

Remove the foil from the knuckles and dunk the chicken lollipops in to the glaze and then back on the wire rack.

Place back in the smoker and allow to caramelise for 10 minutes.

Once they have a beautiful shine remove them from the smoker and serve straight away.