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Baked Chicken Lollipop - the most amazing drumette appetizer that is shaped like a lollipop. Marinated with hoisin ginger and baked to juicy deliciousness!
It’s November starting this weekend so holiday season is not that far off now. Are you starting to think of the many parties and family get-together? I am not sure about you, I have been thinking of all the delicious food, cookies, and sweet desserts that I am going to make and eat soon.
Today, I would like to share a 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 social events, 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 drumette 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. But today, I am sharing with you this chicken lollipop recipe that you can just bake in the oven.
For now, I’m all in for a simple and delicious chicken lollipop with an Asian flair—with Hoisin and ginger marinade. The ingredients can be purchased easily from any stores now.
Go to the ethnic food section of your regular supermarket and I am sure you can find hoisin sauce, a sweet savory sauce used in Chinese and Asian cooking.
The choices of dipping sauces are practically limitless: spicy garlic chili sauce, sweet chili sauce, ketchup, or anything you like. Either way, these amazing chicken lollipops are just so juicy, succulent, and such a treat to the entire family, including picky eaters.
One tip which I am going to share: wrap your bone part with aluminum foil so the overall presentation looks great, plus it’s cleaner to just hold it on the hand. And we all don’t have to be reminded that we are holding onto the bone of the drumette.
Frequently Asked Questions
This recipe is only 235 calories per serving.
What To Serve With Baked Chicken Lollipop
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Baked Chicken Lollipop
Ingredients
- 10 chicken drumettes, skin attached, cleaned and pat-dry
Hoisin-Ginger Marinade:
- 2 inch (5cm) 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
Instructions
- Using a pair of scissors or a knife, cut the skin and tendons around the base of each drumette. Peel, scrape, and push the meat down toward the thick end to form a ball shape resembling a lollipop. Cut off the knuckle end with scissors or a knife. Repeat with the remaining chicken drumettes.
- In a bowl, combine the Marinade ingredients. Add the chicken drumettes and coat them well. Marinate for at least 1 hour, or preferably overnight.
- Preheat the oven to 350°F (176°C). Arrange the chicken drumettes on a wire rack set over a baking pan. Bake until the chicken is nicely browned, slightly charred, and completely cooked through, about 35 minutes.
- Serve with the dipping sauce of your choice, although they are delicious on their own without any sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i definitely had raw chicken after cooking it in 400 degrees for 30 minutes. lol had to put it back in for atleast another 20. so it takes about 50 minutes to cook completely. salmonella is no joke.
I have tried your Chicken lollipop recipe in my home yeasterday night as you given, very tasty and everyone enjoyed.thanks for sharing with us this Chicken lollipop recipe.
Hi i was wondering do you have a recipe for the sauce?
I can’t figure out how to cut these!! Is there a video?
Best chicken recipe I ever made. It was delicious and so easy!!!