These chicken lollipops, served with a sticky, sweet and spicy dip, are a playful and crowd-pleasing appetizer. They’re a little fiddly to prep, but always a hit at parties.
“Great recipe…thanks. Luv wings of all types and flavours. Korean, American, Chinese, you name it.
Cheers!”
– John M
Nicky’s Notes
I adore these little crispy chicken lollipops — they’re cute, tasty and perfect for sharing. They remind me of those videos where people pull a wing clean and reveal the bare bone; these give a similar satisfying, bite-sized result.
To make them, the meat is pushed down the bone to the end so each lollipop contains a single, neat chunk of chicken. Then they’re coated in a flavourful mix and deep-fried until golden and crisp.
They’re delicious on their own, but I like to serve them with a simple sticky-spicy sauce for dunking — the recipe below includes that sauce too.
Table of Contents
- Nicky’s Notes
- 🔪 How to cut the chicken
- 👩🍳Pro Tip
- 🍽️ What to serve it with
- Crispy Chicken Lollipops Recipe
- 👌 More fantastic Finger Foods
🔪 How to cut the chicken
Full recipe with detailed steps in the recipe card at the end of this post.
- Cut each chicken wing into three pieces by slicing at the joints and discard the wing tips.
- On the smaller of the two remaining pieces, carefully cut the meat around the thicker end to free it from the bone without removing meat. Then push the chicken flesh down the two bones with your fingers until the meat reaches the end. Use a knife only if needed to free stubborn bits.
- When the meat is pushed down, pull and twist the smaller bone to remove it.
- On the larger wing piece, cut the meat away from the bone at the thin end and push the flesh down to the end so the lollipop shape is formed.
Once the chicken is shaped, it’s coated and fried until crisp.
See recipe card at the bottom of this post for full instructions
👩🍳Pro Tip
Stand the lollipops upright in the oil for the first minute or two of frying to firm the flesh and create a nice bulbous shape. After that initial period, lay them on their sides to finish cooking through.
🍽️ What to serve it with
Serve them as part of a Chinese-style buffet with other shareable dishes such as egg fried rice, sesame prawn toast or salt & pepper ribs, or simply offer a selection of dipping sauces so guests can help themselves.
For a neat finish, wrap the ends of the bones in foil — it looks cute and keeps fingers clean.
That glossy, sticky sauce is irresistible.
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Crispy Chicken Lollipops
30
20
50
Ingredients
Chicken Lollipops:
- 10 whole chicken wings (about 900g / 2lbs)
- Oil for deep frying – approx. 500ml
- 60g (1/2 cup) cornflour (cornstarch)
- 1/2 tsp baking powder
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 60g (1/2 cup) plain (all-purpose) flour
- 1 tbsp Chinese rice vinegar
- 120ml (1/2 cup) cold water
Chilli Honey Sauce:
- 1 tbsp minced ginger
- 4 tbsp honey
- 3 tbsp light brown sugar
- 4 tbsp dark soy sauce
- 2 tbsp sriracha chilli sauce
To Serve:
- 3 spring onions (scallions), finely sliced
Instructions
- Cut each wing into three pieces, discard the tip, and prepare the two middle pieces by pushing the meat down the bone to form lollipops. Remove the smaller bone once the meat is pushed down. Repeat for all wings to make about 20 lollipops.
- Preheat the oven to its lowest setting to keep cooked wings warm while you finish the rest.
- Heat oil in a large, thick-based pan or deep fryer to 175°C / 350°F.
- In a large bowl, combine cornflour, baking powder, garlic salt, black pepper and paprika. Toss the prepared wings in this dry coating so they are evenly covered, then transfer them to a plate.
- Mix the plain flour, rice vinegar and cold water into the remaining cornflour to make a wet batter. Whisk until smooth.
- Dip each wing into the wet batter, allow excess to drip off, then carefully add to the hot oil. Cook in batches (up to 10 at a time in a large pan) for 6–8 minutes, moving them occasionally to avoid sticking.
- When cooked, remove the lollipops and place on a baking tray in the oven to keep warm while you finish frying the rest.
- While the chicken cooks, make the sauce: combine minced ginger, honey, brown sugar, dark soy sauce and sriracha in a small saucepan. Bring to the boil, then reduce heat and simmer gently for 2 minutes. Remove from heat.
- Arrange the lollipops on a serving plate, optionally wrap the bone ends in foil, spoon over or serve the sauce for dipping, and scatter chopped spring onions on top.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This Chicken Lollipops recipe was first posted in July 2023 and has since been updated with improvements and housekeeping edits.
👌 More fantastic Finger Foods
Appetizers
Sesame Prawn Toast Recipe
Street Food
Chicken Pakora Recipe
Appetizers
Easy Sausage Rolls Recipe
Appetizers
Coconut Shrimp
Appetizers
Salt and Pepper Chicken Wings
Appetizers
Bang Bang Cauliflower
Some links in this post may be affiliate links, which means I may earn a small commission if you purchase through them at no extra cost to you. Thank you — it helps keep Kitchen Sanctuary running. Nutritional information is approximate and may vary.