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Chicken Lollipop http://rasamalaysia.com/chicken-lollipop/
June 27th, 2012 12 Comments

Chicken Lollipop

Chicken Lollipop
Chicken Lollipop pictures (1 of 3)

Are you prepping your grill for the upcoming 4th of July weekend cookout with friends and family? If you’ve got your burger, steak, kebab, and ribs ready to entertain, but are still looking for that perfect appetizer that will appeal to all your guests, then you have definitely got to try this Chicken Lollipop recipe. Bite-size finger foods are always a hit at any gathering, picnic party, etc., especially if it’s on a stick and so easy to prepare (no skewers needed). Yet the result is so scrumptious, flavorful and has a cool name like Chicken Lollipop.

The basic idea of the chicken lollipop is to cut the meat around the base of the chicken wing drummette and pull it towards the top so it’s shaped like a lollipop. The great thing about it is the many ways that you can choose to prepare it. You can fry it as it is, bread it, or even bacon-wrap it before frying. And the choices of dipping sauces are practically limitless.

Chicken Lollipop

For now, I’m all in for a simple and delicious chicken lollipop with an Asian flair—with Hoisin and ginger marinade. In fact I would really love for you to share some of your favorite chicken lollipop styles and dipping sauce ideas with me. And for more July 4th weekend food ideas, do check out my personal picks of BBQ recipes here, and summer recipes here.

RECIPE HERE: Chicken Lollipop
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12 comments... read them below or add one

  1. Jennifer says:

    Great post love chicken lollipop. Can I BBQ them?

  2. Your marinade sounds nice and sweet.

    We wrap our chicken lollipops in bacon and cook them on the smoker:

    http://www.houseofannie.com/smoked-bacon-wrapped-chicken-lollipops/

  3. Claire says:

    Yummy looking…

  4. Esi says:

    Saw you on HHI last night and found this blog. Loving it already.

  5. ruthie says:

    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 says:

      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.

  6. Fern says:

    My kids love these and we call them lollipop chicken too! :)

  7. Simon says:

    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.

  8. Bob says:

    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.

  9. 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!

  10. jollywokkingkong says:

    Don’t think 10 pieces will be enough just for me alone. Greedy me.

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