Chicken lollipop recipe

When I first moved to California, I was introduced to chicken lollipop. Since then, I’ve prepared it for my family, and it’s one of their favorite ways to enjoy chicken wings. Sometimes we bake them, fry or we do both. Chicken lollipop or lollipop chicken is extremely simple to make yet delivers striking results for your dish and, of course, fun experience.

While chicken lollipop is a fun way to eat chicken, I couldn’t imagine my mother cutting chicken wings to make it look fancy as a child growing up in Dominica. We enjoyed every part of the chicken wings, including the tip, and we preferred to eat the wings folded. So the technique of isolating the drumette, and sometimes the flap, then getting rid of the tip, would be a no-no.

I still fold my chicken wings and prefer them stew; however, I’ve fully embraced chicken lollipop to impress my picky kids. It seems a bit intimidating at first. However, it’s quite simple to create. I’ll share my technique with you, and hopefully, you or your family will find pleasure in this simple delight.

To create this treat, I try to avoid using tiny wings, as there’s often not enough meat on the bone to create the looks. I suggest getting the medium-sized wings, which is not too meaty, and may look like a drumstick. Sometimes, I use the flap as well, even though it’s not the best way to create a lollipop. Sometimes, I fry and serve, and sometimes I bake, often, I fry, then bake all while using my favorite sauce. You’re welcome to use your creativity and make it your own.

I made a lovely salad with cherry tomatoes from my garden, sliced avocados, red onions, chopped, cilantro, lemon and salt and pepper.

Here’s how to make lollipop chicken.