Recipe courtesy of Brian Jupiter

Buffalo Chicken Lollipop Wings with Buttermilk Blue Cheese Dip

  • Level: Easy
  • Total: 25 hr 15 min (includes marinating time)
  • Active: 1 hr 15 min
  • Yield: 6 to 8 servings
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2 to 3 pounds chicken drumsticks 

1 1/2 cups Louisiana hot sauce 

1 gallon canola oil, for deep frying, to cover 

4 cups flour 

1 cup Cajun spice 

1 cup cornmeal 

3 tablespoons kosher salt 

Buttermilk Blue Cheese Dip:

4 cups mayonnaise 

3 cups crumbled blue cheese 

1 cup minced celery 

1 cup minced onion 

1/2 cup lemon juice 

Kosher salt and freshly ground black pepper


Special equipment:
Deep fryer
  1. For the wings: Cut the wings at the base of the bone and pull the meat down, to form the lollipops. Marinate the wings in the hot sauce for 24 hours.
  2. Preheat the fryer oil to 350 degrees F.
  3. Combine the flour, Cajun spice, cornmeal and salt together. Coat the lollipops in the flour mixture. In batches, fry the wings until golden brown and fully cooked, 8 to 10 minutes. Oil should cover the wings, and be sure not to crowd the wings when frying.
  4. For the buttermilk blue cheese dip: Combine the mayonnaise, blue cheese, celery, onion and lemon juice. Season with salt and pepper. Refrigerate until serving.
  5. Serve the wings with the dip.