How to Make Chicken Lollipops Out of Chicken Wings

The chicken wing consists of three parts: the drumette, or the drumstick-like portion; the wingette, or the middle portion; and the tip. The drumette and the wingette are the parts that are used to make chicken lollipops. The meat of the drumette and wingette can be formed into a ball at the bottom part of the bone. The lollipops are then breaded and fried.

Chicken lollipops make a great finger food or party snack.

Ingredients

• Chicken wings

Utensils

• chopping board
• chef's knife
• paring knife

1. Find the connection between the wingette and tip (the smaller part) of the wings.

2. Snap it once to break the joints.

3. Separate each piece by running a chef's knife in between.

4. Repeat steps 1-3 for all the wings.

5. Look for the smaller bone of the wingette.

6. Use the tip of a paring knife to release the meat attached to the upper part of the bone.

7. Start pulling the bone upwards and pushing the meat downwards. Do this procedure while twisting the bone.

8. Make sure to carefully remove the smaller bone to avoid bruising the meat.

9. Start working on the larger bone of the wingette.

10. Again, use the tip of a paring knife to release the meat attached to the upper part of the bone.

11. Then start pulling the bone upwards and pushing the meat downwards. Stop when the meat has reached the halfway point.

12. Mold the chicken meat into a golf ball–sized lollipop.

1. Buy whole chicken wings with the attached drumettes, if available. The drumette is the small drumstick-like part of a chicken wing.
2. Save the tips of the chicken wing. They can be used for making a chicken stock.

Chicken lollipops are a popular fried hors d'oeuvre or appetizer. They are commonly served with sauce on the side or are immediately tossed in a sauce. Check out the step-by-step procedure on how to make this famous dish.

For Preparation:

• 4 medium bowls
• 2 small bowls
• measuring cups
• measuring spoons
• chopping board
• chef's knife
• paring knife
• fork

For Cooking:

• frying pan
• tongs
• bowl
• strainer

1. Taste the marinade before using it.
2. Adjust the amount of lemon juice if the taste is too strong.
3. Serve chicken lollipop with homemade tartar sauce or aioli sauce.
4. Eat as it is or serve with rice or pasta.
5. Never throw away the tips of the chicken wings. Use the tips as an ingredient in a different recipe, or simply use them to make a soup stock.
6. The best way to achieve moist and crispy fried foods is to freeze it before frying.
7. Fry foods in batches to avoid dropping the oil temperature. Maintaining a constant and high temperature will cook the foods properly.