French the Drumsticks
Using a sharp knife or kitchen shears, cut around the bone near the narrow end of the drumstick, pushing the meat down toward the thick end to form a “lollipop.”
Use a paper towel to help grip the bone and pull off excess tendons.
Pro tip: Wear gloves. It’s a little hands-on.
Season + Bake
Preheat oven to 425°F (218°C).
Toss the lollipop drumsticks in salt, pepper, and neutral oil.
Line a baking rack over a sheet tray. Arrange drumsticks upright (bone side up, meat side down).
Roast for 35–40 minutes, or until internal temp hits 175°F and skin is golden.
Make the Glaze
While chicken bakes, blend all glaze ingredients in a high-speed blender until smooth.
Pour into a saucepan. Simmer over low heat for 6–8 minutes until thick, glossy, and spoon-coating.
Stir often. Don’t walk away.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.