Buffalo Chicken Lollipops

Scrape and push the meat down to the thick end, from top to bottom making into a ball of lollipop shape. Cut off any excess skin or meat by the knuckle end with scissors. Repeat with remaining chicken drummettes.
Preheat your oven to 425F. Line a large baking sheet with tin foil and place a large baking rack on top of it. Pat your chicken wings dry with a paper towel, and then place all of your lollipops/wings into a large bowl and add in your baking powder. Toss all the chicken in the baking powder until it's distributed evenly. Lay your chicken on the baking rack - without them touching each other - and cook in the oven for 25 minutes. Remove from oven, flip over and cook another 25 minutes.
While your chicken is cooking, make your buffalo sauce: in a small 5" pot, melt your butter. Once the butter is melted, remove from heat and whisk in your hot sauce until fully combined.
When your chicken is done cooking, put it all in a large bowl and pour the buffalo sauce on top. Toss the chicken in the sauce until coated evenly and serve immediately. I personally serve the sauce separately and individually for dipping.