Chicken lollipop is a popular Indo-Chinese appetizer made from the meaty end of a chicken wing, with the thin end scraped clean and pushed down to form a “handle.” The result is a neat, bone-in morsel that is marinated, coated, and fried until crispy. It is served hot with a spicy dipping sauce and is a favorite at parties and restaurants.
Ingredients
- 12 chicken wing lollipops (about 1.5 lb / 680 g), prepared from whole wings
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) chili sauce (or sriracha)
- 1 tbsp (15 ml) ginger-garlic paste
- 1/2 tsp (2 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (2 g) red chili powder (optional, for heat)
- 1/4 cup (30 g) all-purpose flour (maida)
- 1/4 cup (30 g) cornstarch
- 1 large egg (or 1/4 cup / 60 ml buttermilk)
- 1/2 cup (120 ml) water (approx, for batter)
- Oil for deep frying (about 2 cups / 500 ml)
- For the sauce (optional): 2 tbsp (30 ml) chili sauce, 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) vinegar, 1 tsp (5 g) sugar
Instructions
- Prepare the lollipops: If using whole wings, cut off the wing tip and discard or save for stock. Separate the drumette from the flat. Hold the drumette upright and use a small knife to scrape the meat down toward the thick end, forming a ball. Push the scraped meat down to create a clean bone handle. Repeat with all drumettes. You can also use the flat section, but drumettes are easier. (If you bought pre-cut lollipops, skip to step 2.)
- Marinate: In a large bowl, combine the soy sauce, chili sauce, ginger-garlic paste, salt, pepper, and red chili powder (if using). Add the chicken lollipops and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
- Make the batter: In another bowl, whisk together the flour, cornstarch, egg, and enough water to make a smooth, thick batter (similar to pancake batter). It should coat the back of a spoon. If it’s too thin, add a little more flour.
- Heat oil: In a deep pan or wok, heat the oil over medium-high heat until it reaches 350°F (175°C). To test, drop a tiny bit of batter into the oil; it should sizzle and float.
- Coat and fry: Dip each marinated lollipop into the batter, letting any excess drip off. Carefully place into the hot oil, a few at a time, without overcrowding. Fry for 5-7 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as per USDA FSIS safe minimum for poultry. Use a food thermometer to check.
- Drain and rest: Remove with a slotted spoon and drain on paper towels. Let rest for 2-3 minutes before serving.
- Make the sauce (optional): In a small pan, combine chili sauce, soy sauce, vinegar, and sugar. Heat over low heat for 2-3 minutes, stirring, until slightly thickened. Toss the fried lollipops in the sauce, or serve on the side.
Tips
- Scraping tip: To make the lollipop handle clean, use a small, sharp knife and work carefully. If the meat tears, it’s fine—just push it together. You can also use kitchen shears to trim the sinew.
- Substitutions: No egg? Use 1/4 cup (60 ml) buttermilk or plain yogurt instead. For a gluten-free version, replace all-purpose flour with rice flour or chickpea flour. The texture will be slightly different but still crispy.
- Common mistake: Overcrowding the pan lowers the oil temperature, making the lollipops greasy. Fry in small batches. Also, don’t skip the rest time after frying—it helps the crust set.
- Make ahead: You can marinate the lollipops a day ahead and keep them refrigerated. Bring them to room temperature for 15 minutes before frying.
Serving Suggestions
Serve chicken lollipops hot as an appetizer with a dipping sauce like sweet chili sauce, garlic mayo, or a squeeze of lemon. They also pair well with fried rice or noodles for a complete Indo-Chinese meal. Garnish with chopped spring onions and sesame seeds.
Variations
- Crispy dry version: Skip the sauce and serve the fried lollipops with a sprinkle of chaat masala or a squeeze of lime.
- Baked or air-fried: For a lighter option, brush with oil and bake at 400°F (200°C) for 25-30 minutes, or air-fry at 375°F (190°C) for 15-20 minutes, until cooked through. The crust will be less crispy but still tasty.
- Spicy garlic sauce: Add 2-3 minced garlic cloves and a teaspoon of red chili flakes to the sauce for extra punch.
Storage and Reheating
Refrigerate leftover lollipops in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 375°F (190°C) for 8-10 minutes, or until hot and crispy. Avoid microwaving, as it makes them soggy. You can also reheat in an air fryer at 350°F (175°C) for 5-7 minutes.
Frequently Asked Questions
Can I use chicken thighs instead of wings? Yes, you can use boneless chicken thigh pieces, but they won’t have the bone handle. Cut them into strips and fry as bite-sized nuggets. The cooking time will be shorter—about 4-5 minutes.
What is the bone in a chicken lollipop? It’s the radius or ulna bone from the wing drumette. It’s safe to hold and eat from, but not to swallow. Discard the bone after eating the meat.
Why is my batter not sticking? Make sure the chicken is dry before marinating. Pat it with paper towels if needed. Also, the batter should be thick enough to cling. If it’s too runny, add more flour.
Can I make this gluten-free? Yes, use rice flour or a gluten-free all-purpose blend instead of wheat flour. Cornstarch is already gluten-free. Ensure your soy sauce is tamari or a gluten-free brand.
How do I know when they are done? Use a food thermometer inserted into the thickest part of the meat, avoiding the bone. It should read 165°F (74°C). The outside should be deep golden brown and crispy.
Can I freeze uncooked lollipops? Yes, after marinating, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. They will keep for up to 3 months. Thaw overnight in the refrigerator before battering and frying.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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