Start up your grill. Then, set the temperature to 300°F.
Rinse chicken and pat dry with a paper towel.
Chop the very top of the drumstick on the larger, meaty side so the lollipops sit flatly.
On the small end of the drumstick, about an inch above the knuckle, use a sharp knife or kitchen shears to cut
the skin and tendons all the way down to the bone and pull the skin and cartilage off the knuckle.
Remove the tiny, sharp bone that sits right against the exposed chicken leg. Then, push all the meat and skin
down to form the lollipop ball. Use your knife or shears to remove any excess tendons.
Season each lollipop generously with Champion Chicken seasoning and place in the aluminum pan with the flat
side done and bones standing straight up. Then, cut 10 tablespoons of butter into cubes of 1 tablespoon each
and place evenly throughout the rows of lollipops.
Cook lollipop drumsticks on your Louisiana at 300°F for 1 hour; checking back every 20 minutes to baste the meat
with the melted butter on the bottom of the pan.
For the Sauce: add your favorite bbq sauce into one aluminum loaf pan. Then, add 1 cup of hot sauce and 10
tablespoons of butter into the other aluminum loaf pan. Place them on the grill 5 minutes before your chicken
is done. Stir well once it’s warm and the butter has melted.
After 1 hour, use a thermometer to check the internal temperature of the lollipops. They will be ready to glaze
when the temperature reaches 165°F.
Once ready, dip 6 lollipops in the bbq sauce and 6 in the buffalo sauce making sure to hold the leg and cover
the meat entirely. Then, place the lollipops on the wing rack and put back on the grill for 15 more minutes or
until the sauce is set.
Serve with blue cheese or ranch dressing and enjoy!