If not already frenched, trim the thin end of each wingette: slide a knife between meat and bone, push meat down to form a ‘lollipop’ and scrape exposed bone clean. Rinse and pat dry with paper towels.

Season the dried wingettes with 1.5 tsp salt and 1/2 tsp freshly ground black pepper, then toss with 2 tbsp vegetable oil to coat evenly. Set aside while you make the marinade (10 minutes).

Masala Marinade

Combine marinade

In a medium bowl whisk together 1/2 cup yogurt, 1 tbsp tomato paste, 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp red chilli powder, 1 tsp Kashmiri chilli powder (if using), 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp ground cumin, 1 tbsp Szechuan chilli paste, 1 tsp soy sauce, 1 tsp light brown sugar and 1/2 tsp sesame oil until smooth and glossy.

Fold in 1/4 cup finely chopped cilantro. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp sugar if too sharp; add more Szechuan paste for heat.

Marinate chicken

Place the oiled, seasoned wingettes into a shallow bowl or zip-top bag. Pour the marinade over the wingettes, massaging it into the meat so the masala clings all over the lollipop heads. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor. If short on time, allow a minimum of 30 minutes.

Roasting & Glaze

Preheat and prepare pan

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack so coated lollipops won’t stick.

Arrange the marinated lollipops on the rack, spacing them about 2 cm (3/4 inch) apart so hot air circulates around each piece. Reserve any extra marinade for a baste if desired (bring to a boil first if you plan to use it as a sauce).

Roast

Roast in the preheated oven for 18–22 minutes, turning once halfway through. Roasting time will vary by size; lollipops are done when internal temperature reaches 74°C (165°F) and the exterior is deeply colored with slightly charred edges.

Glaze and finish

While the lollipops roast, whisk together 1 tbsp honey and 1 tsp extra Szechuan paste. In the final 3–4 minutes of roasting, brush each lollipop with the honey-Szechuan glaze and return to the oven until glossy and slightly sticky. If you like a lacquered finish, broil 1–2 minutes while watching closely to avoid burning.

Remove from oven and let rest 3 minutes. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp chopped cilantro. Serve hot with lime wedges.