How to Make Quick and Easy Chicken Lollipop
What are chicken lollipops?
Chicken lollipop sounded fancier than I thought. It must be the term lollipop that made it so. Who does not know lollipops to begin with? Add the term chicken to it, and diet goes out of the window. Chicken lollipop are primarily appetizers; however it goes all the way to one’s main course plate as they are truly delicious. Lollipop chicken wings is another term we can use here, as these lollipops are made from fresh chicken wings – spiced, breaded and deep fried.
Chicken lollipop versions
The first time I did this was more than 2 decades ago, and dad loved it. It followed that my boys love them in later years, so this cute little thing called chicken lollipop is a regular recipe in our kitchen. I order them in restaurants if they are part of the menu. The reason being that there are different renditions of this chicken lollipop depending on the spices used and the treatment, and well, depending on the geographical background of the cook! I had seen one version made by one of my favorite Indian website and cook – Swasthi. There are French versions, and Chinese versions as well, and I am sure there are more.
Parts of chicken wings
It is interesting to think how chicken wings can become lollipops. There is a little trick, of course. Chicken wings have 3 parts to it:
- The drumette – the part that looks like a little version of the chicken leg
- The wingette – that which has two bones in it, and this is the middle part
- The tip – which I want to call the end. It is the smallest part of the chicken wing and sometimes, they are discarded before the chicken wings are sold. This makes me feel sad as that part is interesting especially when the chicken (or the full chicken wing) is fried. Well, there are two parts in that end that need trimming. That small part need trimming? Well, too much trouble, is it not? Maybe the reason that it is discarded! Poor thing.
Quick and easy chicken lollipop
What I would share with you are is quick and easy version; it might be Filipino version but I have to admit that it is more like Thai because of the marinate being lemon juice and fish sauce.
This post will show you that we can make chicken lollipop from the drumette and the wingette. So, for every piece of wing, we can have 2 chicken lollipops! Ready?
How to eat chicken lollipops
Chicken lollipops, as I had already mentioned, are served mostly as appetizer and can be friendly with your favorite dip. One of my kids would prefer ketchup, the other sweet chilli sauce, I would take vinegar with minced garlic and my husband would ask for ranch salad dressing! Ahay! What did dad prefer: ketchup!
This is another dish you can easily take in picnics, potluck lunch and dinner, and even as packed lunch for kids, or for work!
They are good eaten the same day, like many other dishes, and nicer about half an hour after cooking.
- 12 pieces chicken wings
- cup Breading mix 1 cup all-purpose flour, 2 tsps salt, ½ tsp black pepper
- 1 egg beaten
- Panko bread crumbs
- cooking oil for deep frying
Cut chicken wings to get the drumette and wingette parts. Sprinkle lightly with salt and pepper.
Make slits on the meat and push them over the tip of the bone and reverse the meat to form a lollipop. Note: there is one bone in the drumette part and two in the wingette part; you can slowly pull away one of the bones of the wingette).
Roll the chicken lollipop on the breading mix, then in the beaten egg, then the panko bread crumbs.
Deep fry until golden.