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When making smoked chicken lollipops, take the time to lollipop the drumsticks carefully and safely. Use a sharp knife and, starting just above the knuckle of each drumstick, cut through the skin only, making a clean cut around the bone but not marking or cutting into it. Pull the skin up until it resembles a lollipop. Apply the rub, cover, and let the lollipops marinate in the refrigerator for at least hour or, preferably, overnight.

Before cooking the lollipops, you’ll want to get your smoker to a good temperature, probably about 121°C (250° F). For fuel, I use a 50/25/25 mix of hickory, applewood, and charcoal pellets.

Whenever I do a spicy dish or anything with a kick, I like to accompany it with a cooling yogurt sauce, like cilantro-lime raita. It’s so easy – combine all the ingredients in a bowl, mix well, and put into the fridge. Serve the smoked chicken lollipops with the sauce on the side.

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(You might also complement the wings with (gluten-free) herb focaccia.)

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Sticky chicken wings for two are so easy to make. Enjoy the scrumptious, chicken wings with rice.  Or double or triple recipe for a game day crowd pleaser.

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Fesenjan: Persian Chicken with Pomegranate and Walnuts is one of the most revered dishes of Persian cuisine, and deservedly so because it is so exquisite. The recipe calls for pomegranate syrup, which you should be able to find in your supermarket or at a store that specializes in Middle Eastern foodstuffs. Pomegranate syrup comes in two forms: very thick dark grenadine “molasses,” which is quite tart, and one that is sweeter and thinner called concentrate or syrup. (You can use bottled pomegranate juice, but you have to reduce it to a syrupy consistency.) Whichever pomegranate extract or juice you use, you will have to balance the sweet to tart ratio with lemon juice and sugar and cook the sauce until it is thick. The best results come with the molasses or concentrate rather than the plain juice. Fesenjan is usually served with chelo, Persian-style rice pilaf.

Adapted from The Tagine Deck by Joyce Goldstein (Chronicle Books 2008).

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