Buffalo Chicken Lollipops
If you need a new addition to your game day spread, add my amazing buffalo chicken lollipops! They are spicy, juicy, and all around amazing!
To "lollipop" drumsticks is definitely a labor of love but I'd say it's worth it. It elevates the food spread and make its easier to pick up and eat. These chicken lollipops are also healthy-ish because they're neither battered or fried!
Ingredients
- chicken drumsticks
- buffalo sauce
- stick butter
- Tony Chachere’s Seasoning
- Paprika
- olive oil
How to make Buffalo Chicken Lollipops
- To lollipop the drumsticks, score the skin and meat around the bottom of the drumstick in a circular motion. Hold the meaty part of the drumstick while you pull the skin to the bottom of the drumstick so the bone is exposed. Cut the exposed and push the meat of the chick down opposite the tip of the drumstick.
- Coat chicken in paprika and seasoning and place in the refrigerator for up to 8 hours to marinate.
- Preheat oven to 400 degrees. Lightly coat a skillet in olive oil and place over medium-high heat. Working in batches to not overcrowd the pan, sear chicken drumsticks on all sides. Turn drumsticks occasionally for 10 minutes until all sides are seared. Once they are all seared, line them on a wire rack and place on a baking sheet.
- Bake the drumsticks for 20-30 minutes or until fully cooked.
- As the legs bake, combine the buffalo sauce and butter into a microwave safe bowl, and microwave for 1 minute or until butter is melted. Stir to combine.
- Toss drumsticks in the buffalo sauce and place on a serving platter.
Elevate your party food spread with these spicy buffalo chicken lollipops!
- 12 chicken drumsticks
- 3/4 cups buffalo sauce
- 1/2 stick butter
- Tony Chachere's Creole Seasoning (to taste)
- paprika (to taste)
To lollipop the drumsticks, score the skin and meat around the bottom of the drumstick in a circular motion. Hold the meaty part of the drumstick while you pull the skin to the bottom of the drumstick so the bone is exposed. Cut the exposed and push the meat of the chick down opposite the tip of the drumstick.
Coat chicken in paprika and seasoning and place in the refrigerator for up to 8 hours to marinate.
Preheat oven to 400 degrees. Lightly coat a skillet in olive oil and place over medium-high heat. Working in batches to not overcrowd the pan, sear chicken drumsticks on all sides. Turn drumsticks occasionally for 10 minutes until all sides are seared. Once they are all seared, line them on a wire rack and place on a baking sheet.
Bake the drumsticks for 20-30 minutes or until fully cooked.
As the legs bake, combine the buffalo sauce and butter into a microwave safe bowl, and microwave for 1 minute or until butter is melted. Stir to combine.
Toss drumsticks in the buffalo sauce and place on a serving platter.
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!