Chicken Lollipop Recipe

Ingredients

• 10 pieceschicken wings
• 150 g (1 1/2 cups)panko breadcrumbs
• 2eggs
• 60 g (1/2 cup)plain flour
• 15 g (3 teaspoons)salt
• 1 g (1/2 teaspoon)ground black pepper
• 480 ml (2 cups)cooking oil

Instructions

1. 1

   Separate the wings

   Cut each chicken wing through the joints into three sections. Keep the wing tips for another use.

2. 2

   Choose the sections

   Shape the wing sections into lollipops. You should have a section with one bone and another with two bones; begin with the single-bone section.

3. 3

   Free the meat

   Use a sharp knife to cut around the bone near its tip, where the meat is still attached. Take care not to cut through the bone.

4. 4

   Stand the wing

   Hold the area you cut and place the wing upright on a flat surface.

5. 5

   Push the meat

   Grip the bone between your thumb and index finger and gently push down until the meat slides towards the other end.

6. 6

   Shape the lollipops

   Turn the inner part of the meat inside out to make a lollipop shape. Repeat with the two-bone section, detaching the smaller bone first.

7. 7

   Season the chicken

   Season the shaped chicken with salt and pepper and leave it to stand for at least 15 minutes.

8. 8

   Whisk the eggs

   Crack the eggs into a bowl and whisk them.

9. 9

   Make the batter

   Gradually whisk the plain flour into the eggs until you have a batter.

10. 10

    Coat the wings

    Dip each chicken lollipop in the batter, then coat it with panko breadcrumbs.

11. 11

    Fry until browned

    Heat the cooking oil in a pot. Deep-fry the chicken lollipops over medium heat for about 10 to 12 minutes, until the outside is medium brown.

12. 12

    Drain the chicken

    Lift the fried chicken lollipops from the pot and place them on a dish lined with kitchen paper. Leave them there until the paper has absorbed excess oil.

13. 13

    Serve the lollipops

    Serve with your preferred dip.

What are chicken lollipops?

Chicken lollipops are wing sections shaped so the meat sits in a compact bundle at one end of the bone, which acts as a handle. The name describes their appearance rather than a particular flavour.

They are popular as a party-style appetiser in Filipino cooking and are also associated with Indo-Chinese restaurant food. This version uses egg-and-flour batter beneath panko for a crisp, crumb-coated finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 3g protein, 19g carbs, 9g fat.

The panko and flour provide most of the carbohydrates, while the eggs and chicken contribute protein; the coating and frying oil account for much of the fat. Add a serving of vegetables or salad alongside the lollipops to balance the plate.

Shaping the wings

Single bone: start by cutting around the bone near its tip, without slicing through it. Holding the wing upright helps you push the meat down the bone into a neat bundle.

Two bones: remove the smaller bone before shaping the section. Take care with the knife, and keep the wing tips for stock or another use if you like.

The coating sequence

Batter: whisk the flour into the beaten eggs gradually so it combines into a coating that clings to the chicken. Dip each piece in the batter before moving on to the crumbs.

Panko: press the breadcrumbs over the battered surface so the coating covers the meat evenly. Work over a plate or shallow dish to catch loose crumbs.

Frying and doneness

Oil temperature: keep the heat at medium as the chicken fries. If the oil is too hot, the crumb coating can brown before the meat cooks through.

Doneness: follow the recipe's 10 to 12 minutes and look for a medium-brown exterior. As wing sizes and cooking equipment vary, check that the chicken is cooked through at the thickest part before serving.

Timing the preparation

Rest: the seasoned chicken stands for at least 15 minutes before coating, giving the salt and pepper time to sit on the surface.

Frying: avoid crowding the pot, which can make the oil temperature drop. If needed, fry in batches and let each batch drain on kitchen paper.

Serving ideas

Dip: serve the lollipops with a favourite dipping sauce, as the recipe suggests. A tangy or spicy dip can contrast with the crunchy coating.

On the plate: pair them with a fresh salad or vegetables for a more rounded meal. They also work well as a shareable appetiser.

Recipe notes & tips

• Use a sharp knife when cutting around the bone, and keep the blade clear of your supporting hand.
• Shape all the chicken before starting to coat it so the batter and breadcrumbs are ready to use.
• Add the flour gradually while whisking to help make a smooth batter.
• Press the panko gently onto the batter so it adheres around the meat.
• Fry in batches if the pot is crowded, keeping the heat at medium.
• Drain the fried pieces on kitchen paper before serving.

Variations

• Spicy dip: serve with a chilli-based dipping sauce for a hotter finish.
• Garlic dip: pair the lollipops with a garlic-flavoured dip.
• Extra seasoning: add a pinch of your preferred dried herbs or spices to the panko.
• Smaller batches: coat and fry fewer pieces at a time to make the process easier to manage.
• Wing-tip stock: save the trimmed wing tips for making stock instead of discarding them.

Common mistakes to avoid

• Cutting through the bone: cut around the bone near its tip without slicing into it.
• Skipping the smaller bone: remove it from the two-bone section before shaping.
• Uneven coating: dip the chicken in batter first, then cover it all over with panko.
• Overcrowding the pot: fry in batches so the pieces have room in the oil.
• Oil too hot: use medium heat so the coating does not brown too quickly.
• Serving straight from the pot: let the pieces drain on kitchen paper to absorb excess oil.

How to store

Refrigerate leftover chicken lollipops in a covered container within two hours of cooking and eat within 3 days. Reheat until piping hot throughout; an oven or air fryer can help restore some crispness.

Frequently asked questions