Baked Chicken Lollipop
Chicken Lollipop Recipe
Makes: 10 | Prep Time: 15 Minutes | Cook Time: 35 Minutes
10 chicken drumettes, skin attached), cleaned and pat-dry
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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