Best 9 Chicken Lollipops Recipes

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Chicken lollipops are a fun and easy appetizer or snack that are perfect for any party or gathering. Made from chicken wings, they are a delicious and versatile dish that can be seasoned and cooked in a variety of ways. Whether you prefer them crispy and fried, or tender and baked, there is a recipe out there to suit your taste. With so many different options available, finding the best recipe for chicken lollipops can be a challenge. This article will provide you with some tips and tricks for finding the perfect recipe to tantalize your taste buds and impress your guests.

Let's cook with our recipes!

CHICKEN LOLLIPOPS



Chicken Lollipops image

They're chicken lollipops - a succulent treat that lives up to the name!

Provided by Israr

Categories     Appetizers and Snacks     Spicy

Yield 5

Number Of Ingredients 9

10 chicken wings
1 teaspoon salt
1 teaspoon soy sauce
½ teaspoon chili powder
1 drop red food coloring
1 teaspoon distilled white vinegar
1 teaspoon chopped garlic
1 teaspoon finely chopped green chile peppers
4 tablespoons cornstarch

Steps:

  • TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
  • On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
  • Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!

Nutrition Facts : Calories 244.5 calories, Carbohydrate 6.3 g, Cholesterol 75.5 mg, Fat 15.7 g, Fiber 0.2 g, Protein 18.1 g, SaturatedFat 4.4 g, Sodium 599.8 mg, Sugar 0.1 g

DEVILED CHICKEN LOLLIPOPS



Deviled Chicken Lollipops image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 to 6 hors d'oeuvres servings

Number Of Ingredients 10

12 chicken drumettes, skin on
1 teaspoon kosher salt, plus to taste
Freshly ground black pepper
3 slices sandwich sourdough bread, crusts trimmed, torn into pieces
1 clove garlic, roughly chopped
1/4 cup chopped fresh flat-leaf parsley leaves
2 scallions, green and white part, chopped
2 tablespoons unsalted butter, melted
1/3 cup honey mustard
Hot sauce, optional

Steps:

  • Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.
  • Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.
  • Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.
  • Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.
  • Halloween Web 2008

CHICKEN LOLLIPOPS



Chicken Lollipops image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 5 dozen chicken lollipops, serving 10

Number Of Ingredients 4

60 chicken wings (about 5 pounds)
1 cup honey
1/2 cup whole-grain mustard
3/4 cup bread crumbs, seasoned

Steps:

  • With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a "chicken lollipop." Remove any flesh left on the thin end with a clean towel.
  • Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs.
  • Preheat oven to 350 degrees F. Place "chicken lollipops" on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately.

SPICY ASIAN CHICKEN LOLLIPOPS



Spicy Asian Chicken Lollipops image

Provided by Guy Fieri

Categories     appetizer

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 28

24 chicken wing drummettes
1/2 cup rice wine vinegar
1/4 cup honey
1/4 cup kosher salt
1/4 cup soy sauce
1 teaspoon black peppercorns
Pinch red pepper flakes
3 cloves garlic, skin-on, smashed
2 star anise
1 bay leaf
One 1-inch piece ginger, sliced 1/4-inch thick
1 tablespoon Chinese five-spice powder
1 tablespoon granulated garlic
1 tablespoon ground ginger
1 tablespoon dry mustard
1 tablespoon paprika
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup sweet soy sauce
1/4 cup rice wine vinegar
1 1/2 tablespoons Vietnamese fish sauce
2 tablespoons honey
1 teaspoon red pepper flakes
Peanut oil, for deep-frying
2 tablespoons finely diced red pepper
2 tablespoons finely sliced scallions, cut on the bias
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds, toasted

Steps:

  • Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean.
  • Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry.
  • Preheat the oven to 350 degrees F.
  • Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
  • Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside.
  • While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings.
  • Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat.
  • Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds.

DOMINICAN CHICKEN LOLLIPOPS: CHICHARRON DE POLLO



Dominican Chicken Lollipops: Chicharron de Pollo image

Provided by Food Network

Categories     main-dish

Time 34m

Yield 6 servings

Number Of Ingredients 19

2 shallots, peeled and trimmed
1 onion, cut into large dice
4 garlic cloves
1 bunch cilantro
1 bunch parsley
2 bay leaves
12 peppercorns
1/4 cup dried oregano leaves
3/4 cup white vinegar
1 1/4 cups salad oil
Salt
24 chicken wings trimmed and sectioned, tip and 2-bone section reserved for stock, meat pushed down to expose the single bone making a drummette or lollipop
Flour, for dredging
Canola oil, for frying
Jalapeno Dipping Sauce, recipe follows
1/2 cup red wine vinegar
2 tablespoons mustard
1 tablespoon honey
1 jalapeno, halved

Steps:

  • In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours.
  • In a large size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through. Serve on a platter with Jalapeno Dipping Sauce.
  • In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeno. Boil for 2 minutes. Remove from the heat and serve.

CHICKEN LOLLIPOPS



Chicken Lollipops image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Desired type of oil, for frying
24 fresh whole chicken wings
1 cup honey
4 chipotle chilies in adobo sauce, finely chopped
Sea salt
3 limes, quartered

Steps:

  • In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
  • Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
  • Place the honey and chopped chipotles in a bowl and whisk together.
  • Fry the "lollipops" in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
  • Place the fried "lollipops" on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.

CHIP CHICKEN LOLLIPOPS



Chip Chicken Lollipops image

This is a fun recipe for a children's party...but found adults love it even more. Experiment with various potato chip flavors. I happen to like barbecue chips, but my husband enjoys the sour cream and onion variety. Serve with honey mustard dressing, ranch dressing, thousand island dressing or ketchup for dipping

Provided by DRUMNWRITE

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 35m

Yield 10

Number Of Ingredients 5

4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 egg
2 tablespoons milk
2 cups crushed potato chips
lollipop sticks from a craft or party store

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet.
  • Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 7.6 g, Cholesterol 45.7 mg, Fat 7.3 g, Fiber 0.7 g, Protein 11.5 g, SaturatedFat 2.2 g, Sodium 110.4 mg, Sugar 0.2 g

COCONUT CHICKEN LOLLIPOPS WITH TROPICAL KETCHUP AND ANAHEIM CHILE SAUCE



Coconut Chicken Lollipops with Tropical Ketchup and Anaheim Chile Sauce image

Provided by Yvan Lemoine, Food Network Star Season 8 Finalist

Categories     appetizer

Time 9h35m

Yield 4 servings

Number Of Ingredients 28

1/2 cup fresh tangelo juice (or orange juice)
1/3 cup olive oil
2 to 3 tablespoons fresh lime juice
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
6 cloves garlic, crushed
Salt and ground black pepper
1 dozen chicken drumettes, bones frenched
1 tablespoon olive oil
2 cloves garlic, sliced thinly
1 white onion, sliced thinly
Salt
2 cups ketchup
1 sweet ripe mango, peeled and chopped
Juice of 1 orange
Juice of 1/2 lemon
Ground black pepper
Splash rice vinegar
10 Anaheim chiles
2 tablespoons olive oil
4 cloves garlic, chopped
2 white onions, chopped
2 habanero peppers, chopped
3 to 4 tablespoons mayonnaise
1 cup all-purpose flour
4 eggs, lightly beaten
1 1/2 cups thinly shaved dried, unsweetened coconut flakes
Vegetable oil, for frying

Steps:

  • For the marinade: Combine the tangelo juice, olive oil, lime juice, oregano, cumin, garlic, and some salt and pepper in a large bowl. Add the chicken, toss to coat, cover the bowl with plastic wrap and marinate the chicken in the fridge overnight.
  • For the tropical ketchup: Heat a large skillet over medium heat and the olive oil. Add the garlic and onions and a good pinch of salt. Saute the onions until completely translucent, about 15 minutes. Add the ketchup, mango and citrus juices. Lower the flame and cook, stirring every once in a while, until reduced and thickened. Transfer the mixture to a blender and puree. Taste and adjust seasoning with salt, pepper and vinegar (adding a little more lemon or orange juice if needed) and refrigerate until cold.
  • For the chile sauce: Char the Anaheim peppers over an open flame or on the grill. Roughly chop the peppers and transfer to a blender.
  • Heat a large skillet, add the olive oil and heat over medium heat. Add the garlic, onions and habanero peppers and saute, stirring, to caramelize the onions. Transfer the mixture to the blender with the charred Anaheim peppers. Puree everything until smooth. Taste and adjust the seasoning. Transfer the sauce to a bowl and stir in the mayo a little at a time until it tastes just right. Refrigerate until ready to serve.
  • Remove the chicken from the marinade. Coat in the flour, then the beaten eggs, finishing in the coconut.
  • Fill a deep skillet halfway with vegetable oil and heat over medium-high to 350 degrees F. Fry the chicken lollipops until golden on all sides and cooked through. Drain on paper towels and season with a little salt.
  • Serve the chicken with the tropical ketchup and Anaheim chile sauce.

CHICKEN LOLLIPOPS



CHICKEN LOLLIPOPS image

Categories     Sauce     Chicken

Yield 8 bowls

Number Of Ingredients 1

Chicken Lollypops (Wings deskinned) - 500 gms.

Steps:

  • For Marination cornflour - 2 tblsp. soya sauce - 2 tblsp. vinegar - 1 tsp Red chilli paste - 1 tsp. Ginger paste - 2 tsp. Garlic paste - 1 tsp. Ajinomoto - ¼ tsp. salt - to taste For Batter Maida - 6 tblsp. Cornflour - 6 tblsp. Coriander - 1 tblsp. Garlic - 1 tblsp. Ginger - 1 tblsp. Vinegar - 1 tblsp. Red chilli paste - 1 tblsp. Egg - 1 Ajinomoto - 1/8 tsp. Orange red color - 1/8 tsp. Celery - 1 tsp. salt - to taste water - as required First, dry out the chicken pieces on a muslin cloth to remove out excess water. 2. Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours. 3. Mix all the ingredients under "for batter" with enough water to make a thick batter. 4. Dip the lollypops in batter and deep fry. 5. Serve as a starter with Schezuan sauce.

Tips:

  • Choose the right chicken wings: Look for wings that are plump and have a good amount of meat on them. Avoid wings that are too small or have a lot of skin and bones.
  • Trim the wings: Cut off the wing tips and the small bone that runs along the inside of the wing. This will make the wings easier to eat and will help them cook more evenly.
  • Marinate the wings: Marinating the wings in a flavorful mixture of spices and herbs will help them develop a delicious flavor. You can use a variety of marinades, but some popular options include soy sauce, garlic, ginger, and honey.
  • Cook the wings properly: Chicken wings can be cooked in a variety of ways, but the most popular methods are baking, frying, and grilling. Be sure to cook the wings until they are cooked through, but not overcooked. Overcooked wings will be tough and dry.
  • Serve the wings with a variety of dipping sauces: Chicken wings are often served with a variety of dipping sauces, such as barbecue sauce, buffalo sauce, and ranch dressing. You can also get creative and make your own dipping sauce.

Conclusion:

Chicken lollipops are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. They are easy to make and can be cooked in a variety of ways. With a little creativity, you can create your own unique chicken lollipops that will be the hit of your next party or gathering.

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