Asian Chicken Lollipops

A method of preparing

1. Dry the chicken drumsticks thoroughly with a towel, then make a cut around the bone just above the meat.

2. Once you have exposed the bone, gently push the meat down with your fingers so that the chopstick stands on its own on the counter.

3. Pry up the cartilage at the end with a knife and remove with your hands to expose the tip.

4. Pour House of Asia dark soy sauce over the prepared chopsticks and soak them thoroughly.

5. Mix the spices from the list. Hold the chopstick by the end and sprinkle generously with the spices. Leave to marinate for at least an hour, preferably overnight.

6. After this time, wrap each “lollipop” in 2 slices of smoked, uncooked bacon and press lightly to make it tight.

7. Wrap the end of each stick in aluminum foil and hang them on the oven rack, leaving plenty of space.

8. Preheat the oven to 160°C (fan-forced), line a baking sheet with parchment paper, and place the rack with the lollipops suspended above it. Bake for 25-35 minutes, depending on the size of the lollipops.

9. Remove the rack, pour a few spoonfuls of Rosé Thai sauce into the jar and use a brush to thoroughly coat each of the hanging chopsticks.

10. Increase the oven temperature to 200* (continue with fan), place the rack with the glazed lollipops and bake for 6-10 minutes until they are beautiful and golden!

11. Remove from the grill along with the aluminum casing and serve with plenty of Ros Thai Thai sauce, which will perfectly enhance their flavor!