Learn how to make lip-smacking restaurant-style chicken lollipops at home. The chicken drummettes are coated in a flavorful sweet, tangy, salty, and spicy mix and fried until golden brown and crispy! Need a fun and creative way to enjoy chicken? This chicken lollipop recipe is your answer
They have been delicious and unique alternatives to chicken wings or drumsticks. They take minutes to make and are seriously moreish.
Why this recipe works
These lollipops may look incredibly fancy but honestly, they are so easy to whip up.
Perfect texture and flavor. The texture of the chicken is crispy on the outside yet juicy and moist in the middle. It’s savory, spicy, and tangy all at once.
Easy to make. No fuss of marination, no double frying! Just dredge the drummettes in a spicy coating and fry them away.
It is the ultimate crowd-pleaser. The food that you can run around with is the best kind of food. Serve these at parties, gatherings, or events.
What are chicken lollipops?
Chicken lollipops are easy-to-eat, Frenched cuts of chicken wings or drumsticks. Seasoned with fragrant aromatics and spices, they are a few of the tastiest Indo-Chinese appetizers!
Ingredients Needed
These lollipop chicken wings are so easy, and besides eggs and seasonings, there isn’t much else needed to make. Here is what you’ll need:
Chicken wings. Buy even-sized chicken wings for this recipe so they cook evenly upon frying. I prefer fresh chicken, but you can use frozen chicken wings instead.
Crushed garlic. I love the flavor of crushed garlic, but you can also use garlic powder.
Ketchup. For the sweet and tang flavors. Opt for a ketchup with the least amount of added sugar.
Soy sauce. For the ultimate umami hit.
Vinegar. It is the essential acidic component. I typically use white vinegar, but apple cider vinegar works well.
Salt and pepper. To taste.
Spices. We use a mix of paprika, ginger powder, and chili powder. This dynamic trio is equal parts spicy and smoky.
Egg, flour, and cornstarch. To make up the crispy batter.
Oil. I like using avocado oil, but any oil with a high smoke point works.
How to make chicken lollipops
Chicken lollipop are easy to make: Just remember to remove excess sinew from the wings.
Make the spice mix: Whisk dry spice and chili powders, paprika, vinegar, soy sauce, ketchup, garlic paste, and salt in a small bowl.
Prep the chicken: Scrape the meat from the thinner side of the drumettes to make a lollipop.
Coat the chicken: Make the batter using cornstarch, flour, and egg in a bowl. Toss the chicken with the spice seasoning and coat it with the batter.
Fry and serve hot: Heat a neutral oil in a deep fryer or a pot and add chicken lollipops. Fry for 3-4 minutes, drip the oil on tissue paper, and serve hot with a sauce of your liking!
Can you bake this?
You can totally make this dish in the oven. Baked chicken lollipops turn out evenly cooked and with a delicious crisp exterior. Also, using the oven cuts down on the added oil.
To bake, place the prepared chicken onto a greased baking sheet. Bake at 200C/400F for 25 minutes, flipping halfway through.
Tips to make the best recipe
Check the oil temperature. Ensure the frying oil is 350°F for a perfectly cooked, crispy chicken.
Make a smooth batter. Add a pinch of baking soda to make an extra crispy batter.
Always fry in batches. Too many chicken pieces will bring down the temperature of the oil and will cook your chicken slowly. This mistake will also result in soggy and not crispy exteriors.
Flavor and recipe variations
Use other cuts of chicken. This batter will work with chicken drumsticks, chicken legs, and larger chicken wings.
Marinate the chicken. Instead of making a quick mix with the spices, marinate the chicken for a few hours to infuse the flavors.
Season the flour. Season the flour with chili powder, salt, and pepper for a tasty, crispy coating.
Flash fry in advance. Fry a batch of chicken lollipops at 350°F and store for a few hours. Once your guests arrive, flash fry at 400°F a minute to get the ultra-crispy fried chicken and serve it hot.
Storage instructions
To store. Refrigerate leftovers in an airtight container for 3-5 days.
To freeze. Place the chicken on a tray, and once frozen, transfer them to ziplock bags for three months.
To reheat. Warm the chicken in the oven at 375°F for 10-12 minutes to reheat them.
