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Candied Wattleseed Chicken Lollipops with Macadamia Toffee

An avant-garde Australian dessert that challenges the palate. Tender chicken drumettes are frenched into lollipops, marinated in Manuka honey and roasted wattleseed, then grilled to a sticky caramelization. Served with a crunchy macadamia nut brittle and a vibrant mango-lemon myrtle coulis, this dish is a masterclass in sweet-savory balance.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: Australian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Wattleseed Chicken Lollipops
  • 8 pieces chicken drumettes frenched to create a clean bone handle
  • 4 tbsp Manuka honey high quality
  • 1 tbsp roasted ground wattleseed provides a nutty, coffee-like aroma
  • 0.5 tsp sea salt to enhance the sweetness
Macadamia Toffee Brittle
  • 100 g macadamia nuts coarsely chopped
  • 0.5 cup granulated sugar
  • 2 tbsp unsalted butter
Mango Lemon Myrtle Coulis
  • 1 unit mango fresh and ripe
  • 0.5 tsp lemon myrtle ground
  • 1 tbsp lime juice freshly squeezed

Equipment

  • 1 Outdoor Grill or Barbecue Set for medium-high heat
  • 1 Small Saucepan For the toffee
  • 1 High-speed Blender For the coulis
  • 1 Kitchen Twine Optional, for shaping

Method
 

  1. Clean the chicken drumettes by cutting around the bone and pushing the meat to one end to form a 'lollipop' shape. In a bowl, whisk together the Manuka honey, wattleseed, and salt. Coat the chicken thoroughly and marinate for 30 minutes.
  2. Preheat your grill to medium-high. Place the chicken lollipops on the grill, bone-side up. Grill for 12-15 minutes, turning frequently and basting with any leftover marinade until the skin is charred, crispy, and deeply caramelized.
  3. In a small saucepan, melt the sugar until it turns a deep amber caramel. Stir in the butter and chopped macadamias. Pour onto a silicone mat, let cool completely, and then shatter into small shards.
  4. Combine mango cubes, lemon myrtle, and lime juice in a blender. Process until silky smooth. Pass through a fine-mesh sieve if necessary.
  5. Spoon a generous pool of mango coulis onto each plate. Place two chicken lollipops in the center. Garnish with macadamia toffee shards and an extra dusting of wattleseed.

Notes

The key to this dessert is the high sugar content in the honey which creates a 'candy' shell on the chicken. Ensure the chicken reaches an internal temperature of 74°C (165°F) while maintaining the glaze's integrity.