Who can resist a chicken wing? These lollipops are made with the drumlet part of the wing and forming a ball of meat at the end of the bone makes them less messy to hold and keeps the meat moist as it cooks. They are perfect with Frank's RedHot Buffalo Wings Sauce, which adds zing and major flavour.


  • 450g (1lb) chicken wings, drumlets
  • 1 tbsp light soy sauce
  • 2 tbsp Frank's RedHot Buffalo Wings Sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp runny honey
  • 1 tbsp olive oil
  • 2 tbsp sesame seeds


  1. Mix together the light soy sauce, Frank's RedHot Buffalo Wings Sauce, onion powder, garlic powder, honey and olive oil.
  2. Cut the meat and sinew at the thin end of the drumlet to release the meat from the bone. Scrape the meat down the bone so it all gathers at the thick end of the bone. Pull the meat inside out over the end of the bone to form a ball.
  3. Pout the prepared chicken lollipops into the marinade and leave for at least 1 hour.
  4. Pre-heat the BBQ. Remove the lollipops from the marinade and sprinkle over the sesame seeds. Cook on the BBQ for about 15 minutes until crisp and cooked through.
  5. You can also cook these delicious morsels in the oven set at 200°C, 400°F, Gas Mark 6 for 20 minutes. Baste the lollipops with any remaining marinade halfway through the cooking time.