In a saucepan over medium heat, whisk together
Hot Sauce (1 cup)
Red Wine Vinegar (2 Tbsp)
Worcestershire Sauce (1/2 Tbsp)
Garlic Powder (1/2 Tbsp)
Cayenne Pepper (1 tsp)
until well combined.
Once simmering add in
Butter (1 cup)
one cube at a time until sauce is smooth. Remove from heat, let cool and store in an airtight container until needed.
Prepare the chicken. Take the
Chicken Drumettes (2 lb)
and cut along the outside to stripe the meat from the bone. Using a clean kitchen towel pull the meat to form a lollipop.
Place the prepared chicken lollipops in a bowl. Pour
Plain Yogurt (1/2 cup)
and 1/2 Cup of the prepared Buffalo Sauce over the chicken, and stir to coat. Cover and marinate in the fridge for at least 1 hour.
When the time is almost up, preheat the oven to 350 degrees F (175 degrees C).
Place the chicken on a wire rack set over a baking pan, and cover the tips of the "lollipops" with a small piece of foil. Bake for 35 minutes.
Serve with more Buffalo Sauce and
Blue Cheese Dressing (to taste)