Fried Chicken Wing Lollipops

Why You’ll Love This Recipe

I like how these lollipops pack all the flavor of fried chicken but with a neat, handheld twist. The crunchy panko coating gives them a satisfying bite, while the homemade hot sauce adds just the right balance of sweet, spicy, and tangy. They always remind me of restaurant-style wings, but I get to enjoy them fresh and hot from my own kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken
2 chicken wing drummettes per person
Panko bread crumbs
1 cup milk
2 eggs
½ cup flour
Salt to taste
Pepper to taste
1 tsp garlic powder
1 tsp cayenne powder
Oil for deep frying

For the Hot Sauce
1 cup ketchup
¼ cup hot chili sauce (more if you want it hotter)
3 tsp soy sauce
3 tsp rice wine vinegar

Directions

1. I prepare the chicken drummettes by trimming the meat down toward one end to form a lollipop shape.
2. In a bowl, I whisk together milk and eggs to make an egg wash.
3. I season the flour with salt, pepper, garlic powder, and cayenne powder.
4. I dip each chicken lollipop into the seasoned flour, then into the egg wash, and finally coat it in panko bread crumbs.
5. I heat oil in a deep pan to 175°C (350°F) and fry the chicken in batches until golden brown and cooked through, about 8–10 minutes depending on size.
6. For the hot sauce, I mix ketchup, hot chili sauce, soy sauce, and rice wine vinegar in a saucepan and simmer for a few minutes until slightly thickened.
7. I toss the fried chicken lollipops in the sauce or brush it on just before serving.

Servings and Timing

This recipe serves about 4 people when allowing 2 drummettes per person, though I often make extra since they disappear quickly. I spend around 20 minutes prepping and 20 minutes frying, with an additional 5 minutes for the sauce, so the whole recipe takes about 45 minutes.

Variations

Sometimes I skip the sauce and serve the lollipops with a dry rub of spices for a crispy, seasoned version. I also like trying different sauces such as teriyaki, honey garlic, or BBQ for variety. If I want them extra spicy, I increase the cayenne powder in the flour and add more chili sauce to the glaze.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 2 days. To reheat, I place them in a preheated oven at 180°C (350°F) for 10–12 minutes until hot and crispy again. I avoid microwaving since it makes the coating soggy.

FAQs

How do I shape chicken wings into lollipops?

I cut around the base of the drummette, then push the meat down toward one end to create a handle.

Can I bake these instead of frying?

Yes, I bake them at 200°C (400°F) for about 30 minutes, flipping halfway through, though frying gives the crispiest result.

What oil works best for frying?

I like using vegetable or canola oil since they handle high heat well.

Can I make these ahead of time?

Yes, I shape and bread the lollipops ahead, then fry them just before serving.

Can I make them gluten-free?

Yes, I use gluten-free flour and gluten-free panko breadcrumbs for the coating.

How do I keep the coating from falling off?

I press the breadcrumbs firmly onto the chicken and make sure the oil is hot enough before frying.

Can I use regular chicken wings instead of drummettes?

Yes, but drummettes are easier to shape and eat as lollipops.

What dips go well with these?

I enjoy them with ranch, blue cheese dressing, or extra hot sauce on the side.

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 75°C (165°F) and the juices run clear.

Can I double the recipe for a party?

Yes, I often make a big batch and keep them warm in a low oven until serving.

Conclusion

I love how these Fried Chicken Wing Lollipops combine the crunch of fried chicken with the fun of bite-sized lollipops. They’re flavorful, easy to eat, and always a hit at parties or family meals. Whenever I want to serve something bold and crowd-pleasing, this is one recipe I go back to.

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