Drummette Lollipops

Serves: 5
Total Calories: 280


36 chicken wings drummettes
2 cups buttermilk
1/2 teaspoon salt
3 tablespoons butter
2 cups bread crumbs
1/2 teaspoon coarsely ground black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder


With a sharp paring knife, separate skin and tendons from bone at narrow end of drummettes. With fingers, push meat down to form a ball . . . lollipop! Marinate chicken in buttermilk and salt in a bowl and toss to coat. Cover and refrigerate for 1 hour.

In 400° oven, melt butter on a large baking sheet in oven. Take out and set aside.

Combine crumbs with remaining ingredients in large plastic bag. Lift chicken pieces out of buttermilk, and 3 at a time, drop into bag and shake to coat. Put lollipops on pan, meat end down. Bake until golden, 20–25 minutes.

Fun Fact: What’s a "drummette?" People used to use chicken wings mostly for soup making till somebody in Buffalo came up with a dandy recipe for “wings.” Now their popularity calls for "filet" of chicken wing, which is the larger, meatier part of the wing. Looks sort of like a drumstick, so now we have "drummettes."

Nutritional Facts:

Serves: 5
Total Calories: 280
Calories from Fat: 92

This Drummette Lollipops recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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