1. Preheat the oven to 400°F.
2. Prepare a large baking sheet and line it with baking paper; set aside.
3. Cut the chicken drumsticks into lollipops by using a sharp boning knife or kitchen shears and cutting through the meat and tendon around the bone in a circular motion about 1" from the top of the drumstick knuckle (opposite from the big meaty end where the drumstick would connect with the thigh).
4. Using a pairing knife, scrape any skin towards the knuckle end of the bone downwards and pull it over the knuckle to remove it completely.
5. Next, hold the knuckle with one hand and push the meat to the opposite end of the drumstick with the other hand, compacting it into a lollipop shape.
6. There may be a small bone still inside the meaty portion of the lollipop that you will need to remove. Wiggle it until it pops out.
7. Drizzle olive oil on chicken, and rub over lollipop pieces to evenly coat.

1. Add all of the spices to a medium sized bowl and stir to combine; set aside.
2. Rub each drumstick lollipop with the mixed spices until well coated and all of the mixture has been used.
3. Place upright on prepared baking sheet with lollipop bone sticking up.
4. Bake for 30 minutes.

1. While chicken is in the oven, make the sauce.
2. Melt butter in small saucepan, add onion and  saute until tender (about 2-3 minutes) then add the garlic and cook another minute.
3. Stir in the other sauce ingredients until well combined, and reduce until thickened into a glaze. (may take several minutes)
4. Baste the drumsticks with the bourbon sauce and bake for an additional 15 minutes, or until the internal temperature of the drumstick lollipops reaches at least 170°F in the thickest portion of the meat.
5. Serve with additional sauce drizzled over the drumstick lollipops.

*Substitute the bourbon with any other whisky, brandy, or dark beer or choose a non-alcoholic option by using pickling liquid, fruit juice like apple juice, fruit puree or vanilla extract.