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Buffalo Chicken Lollipops

Chicken lollipops are chicken drumsticks but butchered in a way so that the bone is exposed. I was a picky eater as a kid and deep down I think I still am believe it or not. For me, drumsticks were never really that appealing...until I had them “frenched” meaning the bone is exposed. As a picky eater I took something that I didn’t really want to eat, changed the look of it and now I want it all the time. I’ll also show you have to make blue cheese dressing As well as homemade buffalo wing sauce. It‘s perfect for dinner, and even more impressive as a finger food when entertaining for parties.


  • 12 Chicken Drumsticks (Or make as many as you need)

  • Salt

  • High Smoke Point Oil (canola, veg, avocado, Grapeseed)

Buffalo Sauce

  • 1/2 Stick of Unsalted Butter

  • 1 A cup of your Favorite Hot Sauce (Franks, Cholula, etc)

  • 2 Tablespoons Worcestershire Sauce

  • 2 Tablespoons Honey

  • 1 Teaspoon Cayenne Pepper

Blue Cheese Dressing:

  • 1/4 Cup Mayo

  • 1/4 Cup Sour Cream

  • 2-3 Tablespoons, Buttermilk

  • 1/2 teaspoon Onion powder

  • 1/2 teaspoon Garlic Powder

  • 1/2 teaspoon Mustard Powder

  • 2 tablespoons Worcestershire Sauce

  • Crumbled Blue Cheese

  • Touch of honey

  • Splash of Vinegar



  1. To prepare your drumsticks, take a sharp knife, hold the drumstick with the thick part on the cutting board and slice while turning the drumstick right where the skinny part meets the fatter, meatier part of the drumstick. Then with your knife, scrape against the none helping to clean the bone of all its meat. Then take your finger and feel for a groove at the end of the bone, then peel the meat off the bone. Then you can flatten out the bottom of the drumstick if you want so that stand up on their own, although that is not necessary. This lollipop method is called “Frenched” boning. Repeat with the rest of the chicken.

  2. Pat the chicken skin very dry with a towel, as dry as you can. Then add some high smoke point oil to a sheet pan and add the chicken and coat the chicken well with the oil. Be generous. Then lightly season with salt and then bake that in a 425-450 degree oven until you start to see browning on one side. Once you see browning, start to flip and turn until all sides are browned. If any pieces stick to the pan, just let it sit and cook until it naturally releases from the pan. The chicken is done when it hits 165 degrees internal temp but it is best when you cook it to at least 200 degrees internal temp, which is what I cooked mine to. When they are at your desired temp, remove and let cool.

Blue Cheese Dressing:

  • In a bowl, add the mayo and sour cream and Worcestershire sauce. Then add enough buttermilk for the sauce to reach a thick but creamy consistency. Thick enough that it will barely hold to your finger. Then add the onion, garlic and mustard powder, honey, vinegar and blue cheese and mix well. Season with salt and pepper and adjust the sauce to your liking from there.

Buffalo Sauce

  • In a sauce pan, add the hot sauce, Worcestershire sauce, honey and cayenne and reduce that until it's slightly begins to thicken. Then kill the heat and melt in the cold butter.


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