10-12 Chicken Drumsticks
1 Jar of Jocelyn & Co Peach Bourbon Jam
2 tbsp cup of soy sauce
4 tbsp of butter
1 tsp of fresh ginger, minced
2 cloves of garlic smashed
Prepare the Lollipops
Preheat oven to 400 degrees. Take each drumstick and use a sharped knife to make a cut around the bone near the knuckle. Take the meat from the knuckle and slide it all the way to other side. Remove the leftover chicken fat from the knuckle. Place lollipops in a mixing bowl.
Prepare the Glaze
Combine Peach Bourbon jam, soy sauce, ginger and smashed garlic in a sauce pan on low-medium heat. Steadily stir ingredients together until fully incorporated and a light simmer begins. Once simmer begins, remove from heat and pour mixture in the bowl and coat lollipops entirely. Cover with plastic wrap and place in refrigerator for 30-60 minutes.
Cook the Lollipops
Remove from bowl and place wings on a non stick baking sheet. Cook chicken for 40 minutes, flipping wings halfway through. Remove from oven, sprinkle with sesame seeds and serve.