How to Make Crispy Chicken Wing Lollipops
Prepping the Chicken Lollipops
- Using a paring knife, carefully scrape the skin from the tip of the chicken drumsticks down to the flesh, exposing the bone completely. This creates the classic “lollipop” shape, making them easy to hold and bite into.
- Season generously with kosher salt and freshly ground black pepper.
Making the Crispy Dredge
In a large mixing bowl, whisk together:
- All-purpose flour – for structure
- Rice flour – for extra crispiness
- Corn starch – for a light, airy crunch
- Salt and black pepper – for seasoning
Toss the chicken lollipops in the dredge until well-coated, ensuring an even, crisp texture when fried.
Frying to Perfection
- Heat neutral oil (such as vegetable or canola oil) in a deep pot or fryer to 350°F (175°C).
- Shake off excess flour from the chicken, then carefully lower the lollipops into the hot oil.
- Fry for about 5 minutes, or until golden brown and the internal temperature reaches 165°F (75°C).
- Remove the wings and drain on a wire rack. Immediately season with a pinch of salt while they’re hot.
Making the Lemon Pepper Sauce
In a large skillet over medium heat, melt half of the butter and stir in:
- Garlic paste – for depth
- Lemon curd – for a bright citrus balance
- White soy sauce – for an umami kick
- Hot sauce – for a hint of heat
Simmer the mixture, then season with kosher salt, Maggi seasoning, and black pepper. Remove from heat and stir in the remaining butter until fully melted, creating a smooth, velvety sauce.
Coating & Garnishing
Toss the fried chicken lollipops in the lemon pepper sauce, ensuring they’re evenly coated.
Garnish with:
- Sliced scallions – for freshness
- White sesame seeds – for crunch
- Chopped parsley – for color
- Lemon wedges – for an extra citrus boost
Serving & Enjoying
Serve hot, with extra lemon wedges on the side for a zesty finishing touch. These crispy, flavorful lollipops pair perfectly with cool ranch, blue cheese dressing, or a side of coleslaw.
Ingredients & Substitutions
- Chicken Drumsticks – Wingettes or boneless chicken bites can also work.
- Rice Flour & Corn Starch – Help create extra crispiness. If unavailable, potato starch can be used as a substitute.
- White Soy Sauce – Milder than regular soy sauce, but light soy sauce or tamari can be used as alternatives.
- Lemon Curd – Adds a subtle sweetness and citrus balance. If unavailable, mix fresh lemon juice with a touch of honey.
- Maggi Seasoning – Adds umami depth. Worcestershire sauce or fish sauce can be used instead.
- Neutral Oil – Vegetable, canola, or peanut oil work best for frying.
Tips & Suggestions
- Extra Crispy Wings – Double fry! Fry once at 325°F, let rest, then fry again at 375°F for the ultimate crunch.
- Make-Ahead – Marinate the chicken overnight for deeper flavor. The dredge can also be prepped in advance for quick coating.
- Add More Heat – Increase the hot sauce or add crushed red pepper flakes for a spicier kick.
- Alternative Cooking Methods:
- Air Fryer: Spray with oil and cook at 400°F for 15-18 minutes, flipping halfway.
- Oven-Baked: Bake at 425°F for 25-30 minutes, turning halfway through.
Frequently Asked Questions
What Are Chicken Lollipops?
Chicken lollipops are drumsticks or wingettes where the meat is pushed down, exposing the bone for an easy-to-hold, elegant presentation.
Can I Store & Reheat Leftovers?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to maintain crispiness.
Can I Use a Different Sauce?
Absolutely! Try:
- Honey Garlic Sauce – for a sweet-savory touch
- Buffalo Sauce – for a classic kick
- Teriyaki Glaze – for an Asian-inspired twist
Final Thoughts
These Crispy Chicken Wing Lollipops are the perfect mix of crunch, citrus, and heat—making them a guaranteed hit at any gathering. Whether served as an appetizer, game-day snack, or main dish, these bold, flavorful wings will disappear in no time!
🔥 Crispy. Tangy. Finger-Licking Good!
