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How to Cook Chicken Lollipops

Chicken lollipop is a crispy, flavorful chicken wing appetizer made by shaping the meat into a lollipop-like form before marinating, coating, and deep-frying until golden brown.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken lollipop, chicken recipe, fried chicken
Servings: 10 pcs
Calories: 246kcal
Author: Manny

Ingredients

  • 10 pcs chicken wings
  • 1 tsp. salt
  • 1 tsp. soy sauce
  • 1/2 tsp. chili powder cayenne pepper
  • 1/4 tsp. achuete powder
  • 1 tsp. calamansi juice
  • 1 tsp. garlic powder
  • 4 Tbsp. cornstarch
  • 1 tsp. finger chili or siling panigang minced

Instructions

How to make Chicken Lollipops:

  • To make the marinade: Combine salt, soy sauce, chili powder, achuete powder, calamansi juice, garlic powder and finger chilies in a bowl. Mix very well and set aside.
  • Prepare the chicken by cutting the chicken wings on the joints separating the wing tip from the other two sections of the wing, the middle part which has two bones and end part that has single bone.
  • The middle and the end parts are to be made as chicken lollipops. Just store the wing tips in the fridge for other use like soup stock.
  • Slide a knife around the tip of the bone to separate the tissue connected to the bone. Separate the meat from the bone by pushing the meat downwards while holding the bone until the lollipop shape is formed.
  • Do the same thing on the middle part of the wing with two bones by removing the smaller bone. Marinate the chicken lollipops in the marinade for 1 hour.
  • Remove the chicken from the marinade and add cornstarch to the marinade to make the batter. Dip the chicken lollipop in the batter and deep fry until golden brown for ten minutes.
  • Drain excess oil using paper towel and serve with your choice of dip.

Notes

Cooking Tips:

Pat the Chicken Dry Before Marinating

Patting the chicken dry with paper towels helps the marinade cling better to the surface. Removing excess moisture also prevents the batter from becoming too thin later. This simple step leads to a crispier coating after frying.

Keep the Oil at the Right Temperature

Maintain the frying oil at around 350°F to 375°F for even cooking and a golden crust. If the oil is too cool, the coating absorbs excess oil and becomes greasy instead of crispy. If it's too hot, the outside may brown too quickly before the chicken cooks through.

Let the Fried Chicken Rest Briefly

After frying, place the chicken lollipop on a wire rack or paper towels for a few minutes before serving. This allows excess oil to drain while helping the coating stay crisp. Serving it after a short rest also gives the juices inside the chicken time to redistribute, keeping every bite moist.