Crispy Chicken Lollipops are a popular appetizer that turn ordinary chicken wings into a fun, flavorful, and crunchy treat. With their unique presentation and bold taste, they’re a hit at parties, game nights, or family gatherings. The drumette or wingette is trimmed and shaped into a “lollipop,” marinated in spices, coated in a light batter, and deep-fried until golden brown. Served with a spicy sauce or tangy dip, these chicken lollipops bring both crunch and juiciness in every bite.
They’re loved in Indian-Chinese cuisine and street food culture but can be recreated easily at home. The crispy coating paired with tender, juicy chicken makes them irresistible, and they can be adjusted for spice levels to suit everyone’s preference.
1. Serving Quantity
Serves 4–6
2. Cooking Time
Preparation: 25 minutes
Marinating: 1 hour (optional, for deeper flavor)
Cooking: 20 minutes
Total Time: 45 minutes (plus marinating if used)
3. Ingredients
- 12 chicken lollipops (from wingettes or drumettes)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 1 teaspoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon red chili powder or paprika
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala (optional)
For the batter:
- 1/2 cup all-purpose flour
- 1/4 cup cornflour (cornstarch)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- Water as needed to make a smooth batter
For frying and serving:
- Oil for deep frying
- Chopped spring onions or cilantro for garnish
- Schezwan sauce, hot sauce, or ketchup for dipping
4. Instructions
- Prepare chicken lollipops by trimming the meat down toward one end of the bone to create the lollipop shape.
- In a large bowl, combine ginger-garlic paste, soy sauce, chili sauce, vinegar, salt, pepper, red chili powder, turmeric, and garam masala. Add chicken and coat well. Marinate for at least 30 minutes to 1 hour.
- In another bowl, whisk together flour, cornflour, baking powder, salt, and chili powder. Add enough water to form a smooth, thick batter.
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Dip each marinated chicken lollipop into the batter, coating evenly, then carefully lower into hot oil.
- Fry in batches for 8–10 minutes until golden brown and crispy. Remove and drain on paper towels.
- Garnish with spring onions or cilantro. Serve hot with Schezwan sauce, hot sauce, or ketchup.
5. Nutrition (per serving, approx.)
Calories: 320
Protein: 24g
Carbohydrates: 12g
Fat: 18g
Fiber: 1g
Sugar: 1g
6. Tips
- Make sure oil is hot enough before frying, or the coating will absorb excess oil and turn soggy.
- For extra crispiness, double fry the chicken: first at medium heat until cooked, then at high heat for 1–2 minutes.
- Adjust chili levels based on preference—use paprika for mild spice or chili powder for more heat.
- These can be made in an air fryer by spraying lightly with oil and cooking at 400°F (200°C) for 15–18 minutes, flipping halfway.
- Serve immediately for best crunch.
Crispy Chicken Lollipops are a perfect mix of fun presentation, crunch, and flavor. Whether you serve them as an appetizer, party snack, or special dinner starter, they’re bound to impress everyone at the table.
