Chicken lollipops are good appetizers and very popular among kids. There's something about having a 'handle' on a piece of fried chicken that entice everyone. It is essentially fried chicken wings that are easy to make and you can use any type of marinade you like. The only hard thing about it is the preparation of the wing drummette itself where you have to scrape the meat from the bone without detaching completely and then pushing the meat all the way to the end of the bone. It is much better and easier if you can find a butcher who can do this for you. For instructions on how to do this, here a couple of links from Saveur and a video from Stella Culinary.
I've used a very simple lemon and soy sauce marinade here to make Filipino-style chicken lollipops. It was quite effective since the taste is not mixed with so many other spices and flavours. But if you want a more 'sophisticated' taste then go ahead and add more spices to the marinade.
Chicken Lollipop
1 kg chicken wings
2 Tbsp lemon juice
3 Tbsp soy sauce
1 egg - beaten
1 Tbsp milk (optional)
plain flour
Panko breadcrumbs
- Cut, separate and prepare the chicken wings using the instructions in this link and/or in here.
- Mix the marinade of lemon juice and soy sauce in a bowl. Taste to see if the sour-salty combination is according to your liking. If not, adjust lemon juice and soy sauce.
- Marinate prepared chicken wings for about 1 hour.
- Drain chicken from marinade.
- Arrange flour and breadcrumbs in separate shallow bowls. Beat egg with milk (if using) in another bowl.
- Dredge chicken wings in flour first then dip in egg mixture and finally roll in the breadcrumbs. Let rest on a rack for about 30 minutes.
- Deep fry for 10 minutes or until golden brown.
