CHICKEN WING LOLLIPOPS

Ingredients

• ​24 chicken wing drumettes (about 3 lb/1.5 kg)
• 1 tbsp canola oil
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp freshly ground pepper
• 1/2 tsp salt
• Buttermilk Blue Cheese Dip*

Directions

1. For each drumette, use a paring knife to cut meat all around the bone at narrow end. Push meat from cut end down bone, pulling it inside out over meat at wide end to form a lollipop. Scrape the exposed bone with paring knife, removing and discarding any excess meat or fat. If desired, use a sharp knife to cut off and discard end of bone at narrow end.
2. Combine oil, chili powder, paprika, cayenne pepper, cumin, garlic powder, onion powder and pepper in a large heavy zip-lock plastic bag.
3. Add chicken and squeeze bag to coat chicken with mixture. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 2 hours or up to 24 hours.
4. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
5. Meanwhile, remove chicken from oil mixture; discard oil mixture. If any meat has flipped back on any of drumettes, pull meat so it is inside out again. Sprinkle chicken with salt.
6. Place chicken on a grill topper or directly on barbecue grid on natural gas barbecue.
7. Grill chicken over medium heat, turning occasionally, until chicken is cooked through, about 25 - 30 minutes.
8. Serve with Buttermilk Blue Cheese Dip.

Ingredients

• 1/3 cup buttermilk
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp white wine vinegar
• 1/4 tsp Worcestershire sauce
• 1/4 tsp freshly ground pepper
• 1 cup crumbled blue cheese

Yield: Makes about 1 1/2 cups.

Directions

1. Whisk together all ingredients except blue cheese until blended. Stir in blue cheese.
2. Serve with carrot and celery sticks.