We are starting off the weekend with these incredibly fun Chicken Lollipop Wings! Crispy wings seasoned to the core with spice and pepper, and fried to crunchy perfection.  Finish off with the perfect summer dipping sauce and you’ll be falling in love with wings all over again!

Lollipop chicken wings are one of those foods you crave even when you don’t know what the heck it is. I first saw a photo on Instagram(from Landbirds), which is one of those accounts you love/hate because they have all the best food pics but then no recipes to keep you going. At least I can go somewhere with a photo- to my kitchen!

Last week I finally tested out my Lollipop-ing technique on some wings, and it was a success! As you can tell from the photos. Such fun. I’m normally not a chicken-handler- that job goes to my husband, who is the designated chicken slayer and meat slicer of the family. But photos need to be taken, and hub is at work, and I have to be the jack of all trades sometimes. Turns out this was not as crazy as it sounds! If you can’t get “Frenched”chicken as it is called from the butcher, all you’ll need is a sharp small knife you can control, and some wings.

How to Lollipop Chicken Wings

Each wing is divided into two pieces(please forgive my lack of photos here! I was a little busy!). One side is called the “Drummette”. Thats the one that looks like a mini drumstick with only one bone. The other side has two bones. First thing, cut in the centre of these pieces to divide the wing. Set the two boned piece aside.

Watch my great one handed video!!

Hold the end of the drummette bone- the smaller side- in one hand, and with a sharp knife, carefully cut around the top of the bone to separate the meat. Now, with one hand still holding the bone, take your second hand and place the knuckles of your pointer finger and middle finger above the meat that you separated. Push down towards the end till all the meat gathers, creating a lollipop. Thats it! We’ll fry up the second piece of wing also because its still yummy, just not as fun to eat;)

Now that we have our Lollipop Chicken, we can make some extra crispy wings! I love how easy this recipe is, how there is no buttermilk involved, and that we’ll still get the crispiest wings! My brother in law, Danny, showed me this method and it is a keeper!!! You can even eat this without the sauce, but Honey Sriracha is just amazing and I highly advise finishing what you started.

The Lollipop wings will be seasoned GENEROUSLY and put in the fridge to chill for bit. Necessary? YES! Letting the wings chill dries them out, which lets the skin get extra crispy when fried.

Then, they get a good douse in seasoned flour. Seasoning at every step ensures we have flavour down to the core! Some sweet paprika, spicy cayenne, and garlic powder for our wings seasoning!

How hot should the oil be to fry wings?

375 F. I’m planning on getting this instant read thermometer(affiliate link) but till then, I fry at the hottest temp for the crispiest wings!

The Honey Sriracha Dipping Sauce, is basically a pour and mix situation. Just dip in this delectable red sauce and serve up!

Try all our chicken recipes:

Honey Garlic Chicken Katsu

One pot Hawaiian Shoyu Chicken

Chili Peppa Chicken Tenders

I hope you love  these Crispy Lollipop Chicken Wings like we do!  Remember to leave a review or a nice thought in the comment section below- I love hearing what recipes are your favourites and what is the “matzav” in your kitchen <3 For fun and behind-the-scenes, come and join the fam on Instagram! 

Lots of love, Estee

Crispy Chicken Lollipop Wings in Honey Sriracha

Crispy lollipop wings, dripping in the perfect spicy honey sriracha sauce, are such fun to eat!

Print Recipe Pin Recipe

Course Main Dish

Cuisine Asian

Servings 10 wings

Ingredients

  

• 1 package chicken wings, frenched or whole and you can do it yourself!
• 1/2 + 1/2 tsp salt, divided
• 1/2+ 1/2 tsp black pepper, divided
• 2 cup canola oil, for frying

Dry Mix

• 1 cup white flour
• 2 tsp garlic powder
• 2 tsp sweet paprika
• 1/2 tsp cayenne pepper

Sauce

• 1/4 cup sriracha hot sauce
• 1/4 cup honey
• 1 1/2 TBS rice vinegar
• 1/8 tsp chili pepper flakes
• 1/8 tsp garlic powder

Instructions

 

Prep

• You can get lollipop chicken from the butcher already frenched. If you want to do it yourself, read on. Take your wings and rinse them under the water in the sink, making sure they are clean. Place a wing on the cutting board and grab a sharp knife. You'll first need to cut the wing in half to separate the drummette. There will be one side of the wing with two bones, place that aside, and the other with one, like a mini drumstick- that's the one we want!
• Hold the thinner side of the drummette and with a sharp knife, carefully cut around the bone to detach the meat and skin. Now hold the bone and with your other hand, pull the meat and skin down to the end of the bone, creating a lollipop shape. Continue pushing the meat down and over the end. Your drumettes look much bigger now eh?! Continue with all the wings.
• Place lollipop wings and the extra parts of the wings in a pan in a single layer. Sprinkle each side with 1/2 tsp salt and 1/2 tsp black pepper. Cover and place in the fridge to chill for 30 min. to an hour.

Dry Mix

• In a container with a lid, add the flour, garlic powder, paprika, and cayenne, and mix to combine. Add chicken(I do this in two batches), cover the container tightly with a lid, and shake for about 10 seconds to fully coat the chicken. Meanwhile, at high heat, heat 2 Cups oil in a high rimmed frying pan.

Fry

• When the oil is hot, add a single layer of wings, taking care not to crowd the pan. (crowding the pan lowers the oil temperature and means you won't get as crispy chicken) Fry for about 7 minutes on each side, until golden and nice and crispy. To keep the oil from browning, add a piece of carrot about an inch in length! When the chicken is finished, place it on a drying rack(metal rack with slates), to cool slightly before dipping.

Honey Sriracha Dipping Sauce

• Add all dipping sauce ingredients to a bowl and whisk to combine. Dip wings and serve hot!