I came across this recipe on the Internet and found making Buffalo Chicken Lollipops, by removing the tendons, very interesting and a great game day snack.
Gather the ingredients.
- 6 Chicken Drumsticks
- 2 tbsp. Hickory Smoked Salt
- ⅔ cup Frank’s Redhot Original Sauce
- ½ cup Unsalted Butter
- ½ tsp. Worcestershire Sauce
- ½ tsp. Garlic Powder
- 1 tsp. Cayenne
- ¼ tsp. Celery Seed
Let’s go to work.
- Preheat the oven to 325 °F.
- Slice off the cartilage and meat at the fat end, to allow the drumstick to stand upright.
- Next, where the meat meets the bone, cut down through the meat and cartilage down to the bone, all the way around the bone.
- Push the meat down to the fat end, and pull the skin and cartilage up to the skinny end, and remove from the bone.
- Rub the chicken lollipops with a thin layer of Frank’s Redhot Sauce, then season with Hickory Smoked Salt.
- Transfer the chicken to the middle rack of the over and cook until the internal temperature reaches about 170ºF.
- Combine the remaining ingredients in a pint sized mason jar, then blend using an immersion blender until smooth.
- When the chicken lollipops reach 170ºF internal, dunk them in the buffalo sauce, inside the mason jar, then return to the oven for an additional five minutes to set the sauce.
- ‘Nuff said! Pull those Buffalo Chicken Lollipops and enjoy!