Tuscan Chicken Lollipops

Anyone who knows me, knows what a fool I am for Italy. I found out I was 3.7% Italian. That was enough to change my culture. I plan to die in Italy now.

But I digress. Italian cuisine just makes everything better. And the humble chicken drum knows it! The next time you need some starters for your gathering, make these. But don't feel bad when they're gone in about 2 seconds. They're that good!

The Fat Pastor's Tuscan Chicken Lollipops

14 Chicken Drumsticks

14Slices Prosciutto

The Fat Pastor's Tuscan Seasoning (or Italian Seasoning with salt & pepper)

The Fat Pastor's Italian BBQ Sauce (or a bbq sauce of your choosing!)

Lollipop the drumsticks by cutting around the ankle and carefully peeling down toward the meat of the drumstick. Use a really sharp knife, be extremely careful, and take your time. You'll get used to it after a while and can go faster.

Season the drums with Tuscan seasoning, and then wrap the prosciutto slices around each drum. Press the prosciutto into the meat, and it'll hold better. Set them all upright on a baking dray. You may need to use a chef knife to flatten the bottom of the drum to get it to stand up.

Pop them in the oven at 425 degrees F for about 40 minutes, or until the internal temperature reaches 165 degrees F.

I like to fill a small glass with BBQ sauce, and then dip them in one by one.

Maybe do this quietly though, cause the moment you're done, you'll be surrounded by ravenous piranha's ready to make SHORT work of your HARD work.