Chicken Lollipop

Main Dish
6 servings
15 min
25 min
Very Easy



For Sauce :


  • Wash and clean the chicken drummette or chicken wings and drain the water from the pieces.
  • Each chicken wing can be made into 2 lollipops, one portion closer to the shoulder and another portion away from the shoulder.
  • With a paring knife, cut the tendons at the narrow end of each drummette. Push the meat down as far as possible without removing the meat completely, to form a round lollipop shape.
  • If using wings, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down and pull out and toss the smaller bone. Remove any flesh left on the thin end with a clean towel.
  • Mix the marinade ingredients in a wide bowl and whisk together all the ingredients for the marinade. Add the wings and gently toss to coat. Place in the refrigerator to marinate for 1-2 hour.
  • Heat the sufficient oil in wide pan until just beginning to smoke. Working in batches, fry the chicken on a medium flame for 3-5 minutes or until golden brown on all sides.
  • Drain the excess oil on paper towel and keep it aside. In a small sauce pan, heat up the water and chili sauce or chilli paste. When the mixture begins to simmer, stir in the honey.
  • Remove from heat and drizzle over chicken lollipop. Garnish with chopped spring onion and serve hot & Enjoy!!


Chicken Lollipop, photo 1
Chicken Lollipop, photo 2


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