If using whole wings, separate drumette from flat. For each piece intended as a lollipop, push the meat down toward one end of the bone and trim excess skin and cartilage from the exposed bone end so you have a clean handle. Pat pieces dry with paper towels.

Make marinade

In a bowl combine yogurt, ginger-garlic paste, ground coriander, ground cumin, garam masala, red chili powder, turmeric, salt, black pepper, and lemon juice. Mix until smooth.

Marinate

Add the prepared chicken lollipops to the marinade and coat thoroughly. Sprinkle cornstarch and all-purpose flour over the marinated pieces and mix. Add the beaten egg and mix so each piece has an even light coating. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Breading & Frying

Optional breadcrumb coat

If using breadcrumbs: place them in a shallow dish. After marinating, dredge each marinated lollipop lightly in breadcrumbs to create an outer crust. Press gently to adhere.

Heat oil

Pour oil into a deep, heavy skillet or pot to a depth of about 1.5–2 inches (enough to partially submerge the lollipops). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry in batches

Carefully lower 4–6 lollipops (don’t overcrowd) into the hot oil. Fry, turning occasionally, until golden brown and cooked through, about 6–8 minutes depending on size. Internal temperature should reach 165°F (74°C). Remove with a slotted spoon and drain on paper towels. Repeat with remaining pieces.

Double-fry for extra crispness (optional)

For extra crunch, allow fried lollipops to rest 2–3 minutes, then increase oil temperature to 375°F (190°C) and fry a second time for 1–2 minutes until deeply golden. Drain again on paper towels.

Garnish & Serving

Arrange chicken lollipops on a serving platter. Sprinkle chopped cilantro and serve with lemon wedges and green chutney or ketchup on the side. Serve hot.