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My chicken lollipop recipe features frenched chicken wings coated in a sweet, tangy spice blend, then fried till golden brown. They’re the perfect appetizer or family dinner!
If you love chicken appetizers as much as we do, you’ll want to check out my lemon pepper wings, garlic parmesan wings, or Korean wings next.
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When I’m hosting, my friends have come to expect chicken wings, but to keep them on their toes, I’ve recently begun frenching them (not literally…).
If you’re unfamiliar, chicken lollipops are essentially chicken wings that are ‘frenched,’ or, cut to reveal bone and resemble a lollipop. While they don’t taste like candy (could you imagine?), they DO taste like perfectly fried, well-seasoned, and juicy wings.
Why I love this recipe
- They look fancy. No one will see this coming, though only you will know how easy they were to make.
- Fryer-free cooking options. I’m a sucker for a deep fried chicken wing, but to make a more convenient recipe, I also tested the oven, smoker, and grilling methods.
- Easy to make. There’s no marinade or doubly frying needed. Just dredge the chicken in seasoning and fry away.
Key Ingredients
- Chicken wings. I try to get my wings from the butcher whenever possible since I can specify the whole chicken wing over the separated kind. If you can’t find whole wings, use drumettes.
- Crushed garlic. I love the flavor of crushed garlic, but you can also use garlic powder.s well.
- Ketchup. For the sweet and tang flavors. Opt for a ketchup with the least amount of added sugar (like my sugar-free ketchup).
- Soy sauce. For umami flavor. Use gluten-free tamari if needed.
- Vinegar. For essential acidity. I typically use white vinegar, but apple cider vinegar works too.
- Kosher salt and black pepper. To taste.
- Spices. I used a mix of paprika, ginger powder, and chili powder.
- Egg, flour, and cornstarch. To make up the crispy batter. Use gluten-free flour if needed.
- Oil. I like using avocado oil, but any oil with a high smoke point works.
How to make chicken lollipops
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Set up the stations. Combine the garlic, ketchup, soy sauce, vinegar, and seasonings in a large bowl. In a small bowl, combine the flour, cornstarch, and egg.
Step 2- Prep the wings. Cut the meat along the bone to make a lollipop shape (more tips on this below).
Step 3- Season. Toss the chicken in the spice blend, then pour the egg mixture on top and coat.
Step 4- Deep fry. Add the chicken to a pan of hot oil and fry each wing until golden brown.
Arman’s recipe tips
- Make sure the oil is hot. This is my #1 tip for guaranteeing crispy wings. Ideally, the oil should reach 350F before frying.
- Use a meat thermometer to check that the chicken reaches an internal temperature of 165F.
- Fry in batches. Too many wings in the oil will cause the oil temperature to drop, resulting in oily, undercooked wings.
Frequently asked questions
The cut used to make this recipe involves chicken wings separated from the drumette (the meaty portion).
To “French” chicken wings, cut at the base of the chicken wing using a sharp knife. Clean the bone, remove the white tendons, and push to collect the meat at the other end to create the lollipop appearance.
More crowd-pleasing chicken recipes
- Air fryer chicken bites
- Grilled chicken tenders
- Ground chicken lettuce wraps
- Chicken satay
- Or any of these chicken recipes
Chicken Lollipops
Video
Ingredients
- 1 pound chicken wings or drumettes
- 2 cloves garlic minced
- 1 tablespoon ketchup
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon ginger powder
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 3 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- 1 large egg
- 1/2 cup oil
Instructions
- Whisk together the garlic, ketchup, soy sauce, vinegar, salt, paprika, ginger, pepper, and chili powder in a bowl. In another small bowl, combine together flour, cornstarch, and beaten egg.
- 'French' the wings. Start by cutting around the base of the wing with a sharp knife. Remove the white tendons, clean the exposed bone, and push the meat toward the opposite end to form a lollipop shape.
- Toss the chicken lollipops in the spice mixture and coat evenly.
- Pour the mixture onto the chicken and mix well until it coats the meat well.
- Heat oil in a medium pot and cook the chicken in batches. Fry them for 3-4 minutes, or until golden brown.
Notes
- Skip the seasoning blend. Douse the wings in sugar-free BBQ sauce or my hot honey sauce!
- Use other cuts of chicken. I tested this recipe with chicken drumsticks and chicken legs, and they both turned out great. Just cook them longer to compensate for the extra weight.
Nutrition
Originally published September 2023, updated and republished February 2025
This is perfect snack for football night with friend. Thanks.
Hahaha this sounds really funny! Lolipops of chicken. I must try this.
Absolutely loved making and indulging in these chicken lollipops!
Love that, Shaheen!