Chicken Wing Lollipops Recipe

prepare lollipops

If not already prepared, convert whole wings into lollipops by pushing meat down toward one end of the bone and trimming excess bone tip. Pat wings dry with paper towels.

In a mixing bowl combine soy sauce (3 tbsp), fish sauce (1 tbsp), rice vinegar (1 tbsp), brown sugar (1 tbsp), minced garlic, grated ginger, vegetable oil and black pepper. Whisk until sugar dissolves.

Add the prepared wing lollipops to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, ideally 2 hours (up to 6 hours). Remove wings from fridge 20 minutes before cooking to come closer to room temperature.

Preheat oven to 425°F (220°C) if roasting; alternatively preheat a deep fryer to 350°F (175°C) or heat a heavy skillet with 2 tbsp neutral oil over medium-high heat for pan-frying.

If roasting: arrange marinated wings on a wire rack set over a baking sheet lined with foil. Roast 25–30 minutes, turning once halfway, until skin is golden and internal temperature reaches 165°F (74°C). For pan-frying: heat oil until shimmering, add wings in a single layer and cook 3–4 minutes per side until crisp and cooked through, finishing in a 400°F oven for 5–8 minutes if needed. For deep-frying: fry in batches 6–8 minutes until deep golden and cooked through. Drain on paper towels.

While wings cook, combine peanut butter (3 tbsp), ketchup (2 tbsp), tamarind paste (1 tbsp), brown sugar (2 tbsp), rice vinegar (1 tbsp), soy sauce (1 tsp), water (3 tbsp) and red chili flakes (0.5 tsp) in a small saucepan.

Warm over medium-low heat, whisking constantly until smooth and slightly thickened, 3–5 minutes. Taste and adjust balance: add more lime juice (from the lime) or tamarind for tang, or more sugar for sweetness. Remove from heat and stir in 1 tsp sesame oil for gloss.

Roughly chop and lightly toast the peanuts in a dry skillet over medium heat until fragrant, 2–3 minutes, then set aside to cool.

When wings are fully cooked and hot, toss them in a large bowl with about 3/4 of the prepared glaze so they are evenly coated (reserve some glaze for serving). Alternatively brush glaze onto wings and place under broiler 1–2 minutes to set the glaze—watch closely to avoid burning.

Transfer glazed wings to a serving platter. Sprinkle with chopped toasted peanuts, lime zest, sliced scallions, and torn Thai basil leaves. Squeeze the juice of the lime over the finished wings and scatter remaining basil for aroma. Season lightly with additional salt if needed.

Serve immediately with extra sweet & sour glaze on the side for dipping.