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Baked Chicken Lollipop

Baked Chicken Lollipop - the most amazing drumette appetizer that is shaped like a lollipop. Marinated with hoisin ginger and baked to juicy deliciousness |


Chicken Lollipop Recipe

Makes: 10 | Prep Time: 15 Minutes | Cook Time: 35 Minutes


10 chicken drumettes, skin attached), cleaned and pat-dry

Hoisin-Ginger Marinade:

2-inch ginger, peeled and minced
1 clove garlic, peeled and minced
3 tablespoons Hoisin sauce
1/2 tablespoon mild chili sauce, optional
1/2 tablespoon soy sauce
1/2 tablespoon honey or sugar
1/2 tablespoon water


Using a pair of scissors or knife, cut the skin and tendons around the base of each drumette. Peel, scrape and push the meat down to the thick end, from top to bottom making into a ball of lollipop shape. Cut off the knuckle end with scissors or knife. Repeat with remaining chicken drumettes.

In a bowl, prepare the Marinade ingredients. Add in the chicken drumettes, coat well and marinate for at least 1 hour, or best overnight.

Preheat the oven to 350°F. Arrange the chicken drumettes on the wire rack set over a baking pan. Bake until the chicken is nicely browned and slightly charred, and completely cooked through, for about 35 minutes.

Serve with the dipping sauce of your choice. They are delicious as is without any dipping sauce.

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15 COMMENTS... read them below or add one

  1. ruthie

    I love Buffalo Wings, so I use a traditional Buffalo marinade and add brown rice syrup to it so the glaze is sweet and hot.

    I usually stick to the wing piece with the two bones, cutting the smaller one out, for this because of all the gristly stuff at the thick end of the other piece. Is that what you mean by the knuckle? If so, how do you cut that off without the meat just popping off the end? I’d really love to use both meaty wing pieces if I could, so any hints or photos would be greatly appreciated.

    Thanks! I love these things, and I love the sound of your marinade, too.

    • Rasa Malaysia

      Thanks!:) Buffalo wings sounds great as well:) No, I don’t use the wing part and remove one of the bones, scrape the meat and make it into a lollipop. Its rather small, I think, and if I do make a chicken lollipop with the wings, I would prefer it with some kind of stuffing, ie. cottage cheese, spices and herbs. For this recipe I just stick with the the drumette part. Just cut the bone around the end, scrape the meat towards the meaty end and shape it into a lollipop.

  2. Simon

    I love to make my wings korean style. I whisk together Gochujang, honey, soy sauce and ginger/garlic paste. Then I mix in the drumsticks and leave to marinate for 3-4 hours and then i cook them more or less the same way as you do.

  3. Bob

    At our annual superbowl party, these are always a hit and carry out the chicken wing theme, but without the messiness of buffalo wings. We serve them with a fruity SWEET (not hot) chile sauce, available in bottles at Asian stores, which cuts down on the prep work. We have been successful in using both the wing and the drumette, but the drumette is easier to do. We also bake them at 400 degrees for 20 minutes, turning once, which makes them less grease-laden than frying and easier on the hostess. Finally, they do take a bit of time to prepare (it’s not like whipping up a dip!), but all the work except the final cooking can be done the day before.

  4. This chicken lollipop has been a favorite family appetizer of ours for years, when we lived in the Philippines. But I haven’t made it in a long time since we moved across the world. Thanks for reminding me how delicious it is. Must try your recipe soon!

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