How to Make Chicken Lollipops Out of Chicken Wings

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

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 my step-by-step procedure on how to make this famous dish.

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.

Cook Time

Utensils

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

Ingredients

For the chicken and marinade:

• 4 chicken wings
• 2 tablespoons fish sauce
• 1/2 lemon, juiced

For the breading:

• 1 egg, beaten
• 1/4 cup breadcrumbs
• 1/4 cup all-purpose flour

Other ingredients:

• Tartar sauce, store-bought, as a dip

Step 1: Prepare the Chicken Wings

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.

Photo Guide: Chicken Wings

Chicken wings for chicken lollipops

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Preparing Chicken Lollipops Step-by-Step Procedure

Step 2: Marinate, Bread, and Fry

1. Marinate the chicken lollipops with fish sauce and lemon juice for about 4 hours (or a day).
2. After marinating the chicken lollipops, coat each piece in the breading. Follow this simple breading procedure: flour, egg, flour, egg, and breadcrumbs. Compact the breading to prevent it from falling apart.
3. Arrange the breaded lollipops on a plate and place the plate in the freezer.
4. Remove chicken wings from the freezer.
5. Heat oil in a frying pan. Start frying the chicken wings in batches.
6. Line a plate with paper towels, or use strainer and a bowl, to drain excess oil.
7. Serve with your favorite sauce.

Tips and Techniques

• Buy whole chicken wings with the attached drumettes, if available. The drumette is the small drumstick-like part of a chicken wing.
• Save the tips of the chicken wings. They can be used for making chicken stock.
• Taste the marinade before using it.
• Adjust the amount of lemon juice if the taste is too strong.
• Serve chicken lollipop with homemade tartar sauce or aioli sauce.
• Eat as it is or serve with rice or pasta.
• Pair chicken lollipop with any cold alcoholic drink.
• 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.
• The best way to achieve moist and crispy fried foods is to freeze it before frying.
• Fry foods in batches to avoid dropping the oil temperature. Maintaining a constant and high temperature will cook the foods properly.

Chicken Lollipops Step-by-Step Procedure

Another Chicken Wings Recipe

• How to Make A&W Rootbeer Chicken Wings
  Have you ever tried to enjoy your chicken wings with your favorite root beer? Make it possible by following my step-by-step procedure on how to make A&W root beer chicken wings.

© 2019 Travel Chef

Comments

Travel Chef (author) from Manila on February 10, 2019:

Hi Liz,

You are right. We love to eat this together with a cold alcoholic or non-alcoholic beverages. Thank you for dropping by!

Liz Westwood from UK on February 10, 2019:

This looks like a more interesting way to serve chicken especially with dipping sauces.