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Fried Chicken Wing Lollipops

This interesting twist on everybody's favorite part of the bird is great as a snack and appetizer, or take to a potluck.

Simon Majumdar's Fried Chicken Wing Lollipops recipe

Fried Chicken Wing Lollipops Recipe


For the Chicken

  • 2 Chicken Wing Drummettes Per Person

  • Panko Bread Crumbs

  • 1 Cup Milk

  • 2 Eggs

  • ½ Cup Flour

  • Salt to Taste

  • Pepper to Taste

  • 1 Tsp Garlic Powder

  • 1 Tsp Cayenne Powder

  • Oil for Deep Frying


For the Hot Sauce

  • 1 Cup Ketchup

  • ¼ Cup Hot Chili Sauce (more if you want it hotter)

  • 3 Tsp Soy Sauce

  • 3 Tsp Rice Wine Vinegar


For the Chicken

  1. To cut the lollipops see the method on this video. It’s better than me trying to explain it.

  2. Make a breading station of 3 bowls: 

    • one with the eggs and milk beaten together; 

    • one with the flour; and

    • one with the Panko.

  3. Season the flour and Panko with equal amounts of salt, pepper, cayenne and garlic powder.

  4. Dip the lollipops in the flour, then the egg and then into the breadcrumbs, insuring that all the flesh of the chicken gets a good coating. I like to repeat the stage with the egg and Panko to make sure it gets a double coating, which makes it really crunchy.

  5. Refrigerate the lollipops for 30 minutes (to help the coating set).

  6. Heat 3 inches of oil in a deep pan to 350 degrees Fahrenheit.

  7. Fry the lollipops in batches for four minutes.

  8. Drain on paper towel and sprinkle with salt.

  9. Place the wings in a 350 degrees Fahrenheit oven for a further six minutes to ensure they are cooked thoroughly.

  10. Serve with the hot sauce.


For the Hot Sauce

  1. Combine all the ingredients in a saucepan and heat until amalgamated.

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