Chicken lollipop Mexican candy is a playful, spicy-sweet twist on classic chicken lollipops, where frenched chicken wingettes are coated in a glossy, tamarind-based sauce inspired by the beloved Mexican candy called pelon poblano or pulparindo. The result is sticky, tangy, and fiery with a hint of fruity sweetness—perfect for parties or game-day snacking. This recipe delivers that irresistible sweet-heat balance at home, with a sauce that clings to every bite.
Ingredients
- 12 chicken wingettes (drumettes) (about 1.5 lb / 680 g)
- 1 cup (240 ml) buttermilk
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/4 tsp (0.5 g) cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 1/2 cup (120 g) tamarind paste (from a block or jar)
- 1/4 cup (60 ml) water
- 3 tbsp (45 g) brown sugar, packed
- 2 tbsp (30 ml) hot sauce (such as Valentina or Cholula)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) chili powder (ancho or guajillo)
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves (optional)
- 1 tbsp (15 g) butter
- 2 tbsp (30 g) chopped fresh cilantro (for garnish, optional)
Instructions
- Prep the chicken: Pat the wingettes dry with paper towels. If you want them to look like lollipops, push the meat down to one end of each bone, forming a ball at the tip. (This is optional but gives the classic lollipop look.)
- Marinate: In a large bowl, combine the wingettes and buttermilk. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize and add flavor.
- Make the sauce: In a small saucepan, combine tamarind paste, water, brown sugar, hot sauce, soy sauce, chili powder, cumin, and cloves (if using). Cook over medium heat, stirring frequently, until the paste dissolves and the sauce thickens slightly, about 5–7 minutes. Remove from heat and stir in butter until melted. Set aside.
- Heat the oil: In a deep skillet or Dutch oven, pour in enough oil to reach 2 inches (5 cm) deep. Heat over medium-high until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor.
- Coat the chicken: In a shallow dish, whisk together flour, salt, smoked paprika, garlic powder, onion powder, and cayenne (if using). Remove the wingettes from the buttermilk, letting excess drip off. Dredge each in the flour mixture, pressing to adhere. Shake off excess.
- Fry the chicken: Working in batches (do not overcrowd), fry the wingettes for 8–10 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as per USDA FSIS safe minimum. Transfer to a wire rack to drain.
- Coat with sauce: In a large bowl, toss the fried wingettes with the tamarind sauce until well coated. If you prefer a stickier glaze, return the sauced wingettes to the skillet over low heat for 1–2 minutes, turning, until the sauce caramelizes slightly.
- Serve: Transfer to a platter, sprinkle with cilantro if desired, and serve immediately.
Tips
- Substitution: No tamarind paste? Use 1/4 cup (60 ml) lime juice + 2 tbsp (30 g) brown sugar + 1 tsp (5 ml) Worcestershire sauce as a tangy-sweet substitute. The flavor will be brighter and less earthy.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. However, the coating will soften; reheat in an air fryer or oven to crisp up.
- Common mistake: Don’t skip the buttermilk marinade—it keeps the chicken juicy and helps the flour adhere. If you’re short on time, even 15 minutes helps.
- Heat level: Adjust the cayenne and hot sauce to your tolerance. For a milder version, use only 1 tbsp (15 ml) hot sauce and omit the cayenne.
Serving Suggestions
Serve these lollipops as a party appetizer with extra hot sauce on the side, or as a main with Mexican rice and refried beans. They also pair well with a crisp cabbage slaw dressed in lime juice to cut the richness. For a fun presentation, insert a small paper frill on each bone.
Variations
- Baked version: Instead of frying, bake the coated wingettes on a wire rack over a baking sheet at 425°F (220°C) for 40–45 minutes, flipping halfway, until crispy and cooked through. Toss in sauce after baking.
- Mango-habanero: Add 1/2 cup (120 g) mango puree and 1 finely minced habanero (seeds removed) to the sauce for a fruity, intense heat.
- Chamoy-style: Stir in 2 tbsp (30 ml) chamoy sauce into the tamarind mixture for a more complex, salty-sour profile.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crisp. You can also use an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it will make the coating soggy.
Frequently Asked Questions
Can I use chicken wings instead of drumettes? Yes, you can use whole wings separated into drumettes and flats. The flats will not look like lollipops, but they taste the same. Adjust frying time to 8–10 minutes, checking for doneness.
What is tamarind paste? Tamarind paste is the concentrated pulp of the tamarind fruit, widely used in Mexican, Indian, and Southeast Asian cooking. It has a sweet-sour flavor. You can find it in Latin or Asian grocery stores, or online.
Can I make the sauce ahead of time? Absolutely. Prepare the sauce up to 3 days in advance and store it in a jar in the refrigerator. Reheat gently before tossing with the fried chicken.
Why is my coating not crispy? The sauce will soften the coating if left on too long. For maximum crispness, serve immediately after tossing. If making ahead, keep the sauce separate and toss just before serving.
Is this dish very spicy? It has a moderate kick from the hot sauce and chili powder, but it’s balanced by the sweetness of the tamarind and brown sugar. You can reduce the heat by using mild chili powder and less hot sauce.
Can I grill the chicken instead of frying? Yes, grill the marinated (but not floured) wingettes over medium heat for 15–20 minutes, turning, until cooked through to 165°F (74°C). Brush with the sauce during the last few minutes of grilling.
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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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