Baked Chicken Lollipops Recipe

Trim drumettes into lollipops

If not already prepared, use a sharp knife to cut around the top of each drumette and push the meat down toward one end to create a lollipop shape. Remove excess skin from the exposed bone and wipe bones dry with paper towel.

Pat the trimmed drumettes dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, rubbing onto all sides. Place in a bowl or zipper bag and set aside for marinating.

Make the marinade

In a medium bowl combine 1/4 cup extra-virgin olive oil, 1/4 cup plain yogurt (or buttermilk), 4 minced garlic cloves, 2 tbsp finely chopped parsley, 1 tbsp chopped thyme, 1 tsp finely chopped rosemary, 1 tbsp lemon zest, 1 tbsp fresh lemon juice, 1 tsp honey and 1/2 tsp smoked paprika. Whisk until smooth and well combined.

Pour the garlic & herb marinade over the seasoned drumettes, turning to coat each piece thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours (longer will intensify flavor but avoid more than 8 hours because of the yogurt).

Preheat and prepare pan

Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack or spray with nonstick spray so the lollipops don't stick.

Remove drumettes from marinade and allow excess to drip off. Arrange lollipops on the wire rack spaced about 1 inch apart. Reserve remaining marinade for brushing if desired (do not reuse marinade that contacted raw chicken unless boiled—optional: simmer reserved marinade 1–2 minutes to use as a baste).

Bake in the preheated oven for 18–22 minutes, turning once at the 10–12 minute mark, until an instant-read thermometer inserted into the thickest part reads 75°C (165°F) and skin is golden. If you want extra browning, broil 1–2 minutes at the end while watching closely.

Make the sauce

While the chicken bakes, combine 1/2 cup fresh orange juice, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 tbsp honey or brown sugar, 1 tbsp gochujang or chili garlic sauce, 1 tsp grated fresh ginger and 1 minced garlic clove in a small saucepan. Bring to a gentle simmer over medium heat.

In a small bowl whisk 1 tsp cornstarch with 1 tbsp cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering orange mixture and cook 1–2 minutes until the sauce thickens to a glossy glaze. Remove from heat and stir in 1 tsp toasted sesame seeds and 1 tbsp thinly sliced green onion. Taste and adjust heat/sweetness with additional chili or honey as needed. Keep warm.

For an extra-crisp finish, heat 1 tsp neutral oil in a large skillet over medium-high heat. Sear the baked lollipops for 20–30 seconds per side to crisp the skin and develop color. Work in batches so you don't crowd the pan.

Brush each lollipop generously with the warm orange sesame chili sauce (or toss briefly in a bowl with the sauce). Arrange on a platter, sprinkle with additional 1/2 tsp sesame seeds and extra sliced green onions if desired. Serve with lemon wedges on the side for squeezing.