Chicken Lollipop Recipe

Prepare lollipops

If not already prepared by your butcher, convert each wing into a lollipop by pushing the meat down to one end of the bone. Use a small paring knife to score around the exposed bone and push the meat toward one end until you have a neat 'lollipop' with a clean handle of bone. Rinse and pat dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper, rubbing it into the meat. Place in a bowl for marinating.

In a medium bowl combine 1/2 cup yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp red chili powder, 1/2 tsp ground cumin, 1/2 tsp garam masala, 1/4 tsp turmeric, 2 tbsp cornstarch, 2 tbsp all-purpose flour, 1 tbsp lemon juice and 1 tsp vegetable oil. Whisk until smooth and free of lumps. The cornstarch and flour help bind and crisp the exterior.

Add the prepared chicken lollipops to the marinade and massage so each piece is evenly coated. Cover and refrigerate for at least 1 hour; for best flavor and tenderness marinate 3–6 hours (up to overnight).

If you want an extra-crispy exterior: place 1/2 cup panko and 2 tbsp extra cornstarch in a shallow tray. Remove each marinated piece, shake off excess marinade, then press gently into the panko mixture to coat. Set coated pieces on a wire rack for 10 minutes to help the coating adhere.

Heat oil in a deep heavy-bottomed skillet or deep fryer to 350°F (175°C). Use enough oil to submerge about two-thirds of each lollipop, or deep-fry fully for best results. If shallow-frying, use 1/2"–1" oil and turn pieces.

Carefully lower 4–6 lollipops into the hot oil without overcrowding. Fry for 6–8 minutes, turning occasionally if shallow-frying, until golden brown and an instant-read thermometer inserted into the thickest part reads 75°C (165°F). If you breaded them, they may take 7–9 minutes. Adjust time for smaller or larger pieces.

Remove fried lollipops with a slotted spoon and drain on a wire rack or paper towels. Let rest 3–5 minutes; carryover heat will finish cooking and juices will redistribute.

For a glossy finish and added flavor, melt 1 tbsp butter in a small skillet over medium heat. Add 1 tsp soy sauce and 1 tsp honey (or brown sugar). Stir until combined and slightly thickened, about 1 minute. Toss the hot lollipops briefly in the pan to coat evenly, then transfer to a serving plate.

Garnish with 2 tbsp chopped spring onions and serve immediately with lemon wedges on the side.