
Buffalo Chicken Lollipops with Blue Cheese Dip
Crisp chicken lollipops tossed in tangy buffalo sauce and served with a cool blue cheese dip and celery sticks. Ready for game day.
Raw materials
One pack has 10 raw lollipops, enough for three as a starter.

Ingredients
Method
Dry the lollipops well so the coating sticks and crisps.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Pat the lollipops very dry.
- 02Coat
Mix the corn flour, plain flour, garlic powder, paprika and salt. Toss the lollipops in it, shake off excess and spray with oil.
- 03Cook
Bake at 200 °C on a rack for 25 to 30 minutes, turning once, until crisp. Or air fry at 190 °C for 18 to 20 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 04Make the sauce
Whisk the hot sauce, butter and vinegar together.
- 05Make the dip
Mash the blue cheese into the curd, mayonnaise, lemon and garlic. Chill.
- 06Toss and serve
Toss the hot lollipops in the buffalo sauce. Serve with the dip and celery.
Questions
Can I use a different hot sauce?+
Yes. Any Louisiana-style hot sauce works. Taste first, as strength varies.
I do not like blue cheese.+
Swap it for a garlic-herb curd dip with lemon.