What are chicken lollipops?
Chicken lollipop sounded fancier than I thought. It must be the term “lollipop” that made it so. Who does not know lollipops, to begin with? Add the term “chicken” to it, and diet goes out of the window.
Chicken lollipops are primarily appetizers; however, they go all the way to one’s main course plate as they are genuinely delicious. Lollipop chicken wings is another term we can use here, as these lollipops are made from fresh chicken wings – spiced, breaded, and deep-fried.
Chicken lollipop versions
The first time I did this quick chicken recipe was more than two decades ago, and Dad loved it. My boys love them years later, so this cute little thing called chicken lollipop is a regular recipe in our kitchen. I order them in restaurants if they are part of the menu as there are different renditions of this recipe depending on the spices used and the treatment. I had seen one version made by one of my favorite Indian websites, Swasthi. There are French versions, and Chinese versions as well, and I am sure there are more.
You will find here a simple restaurant-style chicken lollipop recipe that calls for lemon juice and fish sauce as marinade ingredients, plus eggs and flour with a few spice powders for breading, then deep-fried to golden brown. It comes close to a Thai or East Orient version of chicken lollipop in that case.
Parts of chicken wings
It is interesting to think how chicken wings can become lollipops. There is a little trick, of course. Chicken wings have 3 parts to it. Two of these parts will become chicken lollipop pieces in the end. So, eight pieces of chicken wings will make 16.
Check the connective tissue that holds the 3 parts and cut them against those parts. Below is an image of the two parts (still connected) that we are interested in. The last (small) portion is not necessary. Let’s define those parts:
- The drumette – the part that looks like a little version of the chicken drumsticks
The wingette – that part which has two bones in it, and this is the middle part
- The tip (not in photo) – which I want to call the end. It is the smallest part of the chicken wing and sometimes, they are discarded before the chicken wings are sold. This makes me sad as that part is interesting especially when the chicken (or the full chicken wing) is fried. We will need to trim those parts with the use of a kitchen knife or sharp kitchen shears. Then use the drumettes and wingettes and make them one by one into a lollipop shape.
Step-by-step instructions to create quick and easy lollipops
- Clean and wash chicken wings and dry them with paper towels. Leave the chicken skin on; this prevents the chicken meat from shrinking and keeps the crispy exteriors.
- Cut the pieces into three and discard the tip. Gently slit the drumette part and invert as shown below:
- Do the same for the winglet/wingette, and gently remove to discard the thinner bone.
- Marinate in lemon juice and fish sauce mix for at least 20 minutes.
- Roll in flour breading, then in beaten egg, and again in the flour breading.
- Deep fry.
How to serve chicken lollipops
These amazing chicken lollipops are served as a fun appetizer or main meal and are friendly with your favorite dip. This is another dish you can easily take to picnics, potluck lunch and dinner, and even as a packed lunch for kids, work, or any get-together party!
Serve with salad greens and/or steamed white rice.
As for dips, one of my kids prefers ketchup and a touch of hot sauce, the other sweet chili sauce, while I take vinegar with minced garlic and Mr. Green Eyes asks for ranch salad dressing! What about Dad? Barbecue sauce! No rules; any of your favorite sauce will be good for this wonderful chicken recipe.
How to store chicken lollipops
While they are good eaten the same day and nice within around half an hour after cooking, this dish remains good throughout the day. Leftovers can be stored for another day by wrapping them in aluminum foil and keeping them in the fridge for a good couple of days.
You can also freeze leftovers for up to 3 months. To freeze, place the leftovers in an airtight container or freezer bag and label it with the date. When you are ready to eat the leftovers, thaw them overnight in the refrigerator and reheat them in the preheated oven or the air fryer at medium temperature.
Do not store leftovers in glass containers, as they can break if the food freezes and expands.
More cooking and storing tips
- Add rice flour to all-purpose flour in the breading mix for crispier results.
- Variations:
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- Add a tablespoon of olive oil and honey to the lemon-fish sauce marinade for a bit of sweetness.
- Add chili powder for a spicy version.
- Add a teaspoon garlic powder or a teaspoon onion powder to the flour breading for a more tantalizing taste.
- After frying and before serving to maintain freshness, cover the end bone of the lollipops with a piece of aluminum foil and line them up on a baking sheet, then bake them in the middle segment of the oven at 250F or medium heat in the air fryer.
- Regular chicken drumsticks (part of the chicken legs) can be used in this delicious recipe; they will be gigantic by comparison but would be meatier, of course, and the cooking process will be a bit longer to give way to tenderize the chicken meat.
Quick and Easy Chicken Lollipop
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 pieces 1x
- Category: Main dish
- Method: cooking
- Cuisine: International
Description
Delicious chicken lollipop made from chicken wings using two parts out of three – the drumette and the winglet.
Ingredients
12 pieces chicken wings
juice of one lemon
1 tbsp fish sauce
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper powder
2 eggs, beaten
cooking oil for deep frying
Instructions
- Cut the wings into drumettes and wingettes and make them into lollipops. Marinate in lemon juice and fish sauce mixture for at least 20 minutes. Drain.
- Mix flour, salt, and black pepper. You can put these ingredients in a plastic bag, shake them to mix, and put them on a plate.
- Beat the eggs in a separate bowl. You may want to add a pinch of salt here, though not necessary. Roll the seasoned chicken lollipops in the flour mixture, then in eggs, and again in the flour mixture.
- Deep fry chicken in batches until golden brown – about 12 minutes over medium-high heat.
- Drain or dry in paper towels.
- Serve with your favorite dipping sauce.
[…] use of eggs. Onions Ground meat Ground beef or ground pork is good for this dish. Beat the eggs. How to Make Quick and Easy Chicken Lollipop – Feastfulfork. What is chicken lollipop? Chicken lollipop sounded fancier than I thought. I am sure it is the […]