Jerk-style Nashville hot chicken drumsticks

Cut a shallow ring around the base of the joint with a sharp filet knife and scrape the meat, skin and sinew off to make a lollipop.

Marinate in half a cup of the jerk spice mixture in a plastic bag, beating it about to distribute, then fridge four to 24 hours.

Rinse off the marinade, pat dry and bread flour, egg, then flour again, keeping the bone exposed.

Fry in lard and peanut oil at 350F, not above 375F or the lard smokes, for five to eight minutes until golden and 175F at the thickest point.

Ladle some of the hot frying fat into a bowl with the brown sugar, garlic powder, paprika and chopped scotch bonnets, then brush generously over the chicken straight out of the fryer.