Buffalo Chicken Lollipops are frenched drumsticks smoked until tender, then glazed in a homemade honey-buffalo sauce and served with a creamy blue cheese dip. The frenching technique transforms simple drumsticks into an elegant, restaurant-quality presentation.
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Prepare the chicken drumsticks by 'frenching' them. Push the meat down towards the meaty end, then use a sharp knife to cut through the skin and tendons around the bone. Scrape any remaining meat down and use a paper towel to grip and pull off the knuckle.
Wrap the exposed bones tightly in small pieces of aluminum foil to prevent them from burning.
Arrange the lollipops on a wire rack set over a baking sheet. Drizzle with oil and season generously on all sides with your favorite barbecue rub.
Smoke or bake the chicken at 350°F (175°C) for about 1 hour, or until cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is cooking, prepare the blue cheese dip. In a food processor, combine the sour cream, mayonnaise, milk, Dijon mustard, lemon juice, Worcestershire sauce, and crumbled blue cheese.
Blend until the dip is smooth and creamy. Transfer to a bowl and set aside.
To make the buffalo sauce, heat the hot sauce, honey, and black pepper in a skillet over medium heat until it begins to simmer.
Remove the skillet from the heat and whisk in the cubed cold butter until it's fully melted and the sauce is emulsified and glossy.
Once the chicken is cooked, carefully remove the aluminum foil from the bones.
Dip and swirl each chicken lollipop in the warm buffalo sauce, ensuring it's fully coated.
To plate, spoon dollops of the blue cheese dip onto a serving platter and sprinkle with finely chopped chives.
Place a sauced chicken lollipop onto each dollop of blue cheese dip and serve immediately.
Store cooked drumsticks and dip separately in airtight containers for up to 3 days. Reheat drumsticks in a 350°F oven for 10 minutes; serve dip cold or at room temperature.
smoker · meat thermometer
Frenching removes the meat and skin from the lower bone, exposing the clean bone handle for a lollipop appearance. Use a sharp knife to scrape the bone clean from the joint upward.
Yes. Bake frenched drumsticks at 400°F for 25–30 minutes until cooked through, then toss in the honey-buffalo sauce. Smoking adds depth, but baking works if you lack a smoker.
Internal temperature should reach 165°F at the thickest part. Meat should pull away from the bone easily and juices run clear.
Yes. Prepare the dip up to 2 days ahead and refrigerate in an airtight container. Stir before serving and add milk if it thickens.
Substitute with crumbled feta, gorgonzola, or omit entirely for a plain sour cream–mayo dip. Adjust salt and tang to taste.
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