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Sticky Lollipop Chicken Wings

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Sticky Lollipop Chicken Wings

Sticky Lollipop Chicken Wings have been on our radar for over seven years.  Our daughter Dara first made them during the Chicken Challenge on MasterChef Jr. Season One.  This recipe alone solidified her position in the finals.  Since the episode aired, it has been the number one requested recipe from Dara’s followers.

Take a listen to Scott and Carole smacking their lips to these delectable Sticky Lollipop Chicken wings on Episode 10 of the This Is Yu Podcast.

Sticky, Spicy, Sweet and Savory Lollipop Chicken Wings

Lollipop wings are impressive.  Some people are apprehensive about making lollipop wings. But, watch the video for easy step by step visuals.  Or you can follow the step by step photo instructions below. With a little practice, you’ll have a new technique in your cooking arsenal.  

These are definitely a dish that I make when we have special guests over. They are really unique, with a hint of spice, and totally mouthwatering.

Pair these Sticky Lollipop Chicken Wings with our Pickled Cucumber Recipe found here. The sour acidity of the Pickled Cucumbers perfectly balances the spiciness of these wings. Cook up a bowl of white or brown rice, and you have a blue ribbon Asian dinner that even my mom would be proud of!

Now, whether you’re a MasterChef Jr. fan or not, you can get Dara’s much in demand recipe!!

Raw Chicken Wings
Start with Raw Chicken Wings

You’ll be able to make two lollipops per wing.  If you’re more of a drummette kind of person, just purchase those pre-cut from your butcher.  On the show, Dara used only drummettes. However, I don’t mind the extra few minutes of work to clean both sides of the wings. Plus, then there’s less waste.

Single Chicken Wing Raw
Drummette on the right, Flat in the middle, and Wing tip on the left

Lollipop Cutting Method

You’ll need a couple vital tools. Make sure you have a very sharp knife to cut through the bone joints. Plus, I find that a cotton cloth also helps when grabbing the chicken which can be slippery.

Let’s make the lollipops now.  First separate the three parts of the wing.  Pop the joint between the drummette, shown here on the right, and the flat which is the middle section.  After popping the joint, use your thumb to find the detached joint.  Cut between the bones to separate the two parts. Set aside the drummette for later.

Separate the flat from the drummette

Prepare the flat by grabbing the arms of the letter V. Twist downwards and force the bones out.  Cut the tip off to remove it from the flat. Discard the wing tip.

POp the bones on the Flat
Twist the smaller bone out from the flat, and discard.
make the lollipop
Scrape the meat down and turn the meat inside out

Making the Drummette Lollipop

Clean the Drummette
Clean the top of the drummette of the skin, muscle and tendons from the joint
Scrape the drummette meat down to the end, leaving a clean "lollipop" stick
Season the Lollipop wings with Kosher Salt and Freshly Ground Pepper

Making the Sticky Sauce

Sauce Ingredients

This Sticky Lollipop Chicken Wing sauce is so delectable. It’s savory, sweet, and spicy.  It has a layered flavor because of the umami from the soy, and the acidity from the OJ.  I love to also use this sauce for Orange Chicken.  Make sure you simmer it for about 8-10 minutes.  This will ensure a glaze that coats the wings. I know you’ll love this sauce so much, you’ll lick it off your fingers too!  Isn’t that what makes wings fun to eat anyway?

Combine the sauce ingredients and simmer for 10 minutes

Deep Fry the Lollipop Chicken Wings

Deep fry half of the lollipop chicken wings until golden crispy brown
Drain the lollipop chicken wings on a wire rack set over a paper towel covered baking sheet and then add to the sauce and bake in oven for 20 minutes
Choose your own garnishes to pop the color and provide crunch and texture
Print Recipe
5 from 1 vote

Sticky Lollipop Chicken Wings

A delicious spicy, sweet, and savory recipe for Sticky Lollipop Chicken Wings. These definitely are kicked up a notch. Serve these and your friends and family will be clamoring for the recipe.
Prep Time20 minutes
Cook Time45 minutes
Plating and Garnish5 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian, Chinese
Keyword: asian cuisine, Chicken, Chicken Wings, chinese cuisine, chinese wings, lollipop wings, spicy wings, sweet and sour wings, Wings
Servings: 4
Author: Carole Yu



Chicken Wings Prep

  • 6 Whole Chicken Wings Option: 12 Wing Drummettes
  • Pinch Kosher Salt
  • Pinch Black Pepper freshly ground
  • 4 cups Vegetable oil for deep frying

Sauce Ingredients

  • ¾ cup Honey
  • ½ cup Fresh Orange Juice
  • 1 2 inch piece Fresh Ginger peeled and sliced into quarter sized pieces
  • 3 TBSP Soy Sauce
  • 1 tsp Crushed Red Chile Pepper Flakes
  • 1 stalk Lemon Grass

Garnish Ideas (choose to make it your own)


Chicken Wing Lollipop Instructions (How-To make Lollipop Wings)

  • Some people are apprehensive about making lollipop chicken wings, but they are straightforward with a little practice! And once you learn how, it's an impressive skill that you'll have in your cooking arsenal! Following are the step by step instructions to making the Lollipop Chicken Wings. (see video for visual instructions)

Lollipop-ing the flat

  • Pop the joint between the drummette and the flat part of the wing. Cut between the bones to separate the two parts. Then, set aside the drummette. Hold the flat so it looks like a letter V. Grab each arm of the V and then twist downwards and force the bones out. Cut the tip off to remove the flat and then discard the wing tip. (If you are using drummettes only, continue to the drummette section.)
  • With the flat, twist the smaller bone out, and discard. Scrape the meat down carefully with a knife to form a lollipop. Next, turn the meat inside out. You will form a sphere at the end of the bone.

Lollipop-ing the drummette

  • Repeat with the drummette. We need to expose the bone at the flat end. Cut through the tendons, muscle, and skin, so the meat comes away from the bone. Again, scrape the meat down towards the end of the bone. Turn the meat inside out again to form a lollipop sphere at the end of the bone.
  • Repeat Lollipop process with all Chicken wings.

Frying the Wings

  • Preheat the oven to 350°
  • Pour vegetable oil into a heavy pot or deep fryer. Heat until the oil reaches 350°.
  • Fry chicken lollipops six at a time (so the oil does not cool down too much) until a golden brown. It should take 6-8 minutes. Drain the wings individually from the pot with the slotted spoon or spider. Move with tongs to a wire rack set above a paper towel covered baking sheet. Repeat with the remaining lollipops.

Sauce Instructions

  • Prepare the lemongrass by trimming both ends. Chop the root end off and remove at least two inches at the top end. Cut the stalk in half lengthwise. Peel off and throw away the outside tough layers. Using a meat mallet, smash the lemongrass so that the oils are released.
  • In an oven-safe sauce/frying pan, stir together the honey, orange juice, soy sauce, and the red pepper flakes.
  • Put the lemon grass in the sauce/frying pan. If it is too long, cut it in half to fit in the pan.
  • Bring the sauce to a simmer, over medium heat stirring occasionally, for ten minutes. This will help the sauce to thicken and make it sticky.

Finish the Wings in the Oven

  • Add the fried lollipop wings to the sauce/frypan, and put the pan in the oven.
  • Cook the wings in the sauce. Flip and baste them after 10 minutes, then return to oven and cook for another 10 minutes.
  • Transfer finished wings to a serving dish.

Garnish Instructions

  • Now it's time to have fun. Choose your garnish and sprinkle onto the wings.
    Diagonally cut green onions (also known as scallions) are the traditional garnish used often in Chinese food. They provide a tender bite in contrast to the crispy, spicy, sweet, and savory wings.
    I like to use both black and regular roasted sesame seeds to provide a slight crunchy texture, and color contrast.
    Sprinkle finely minced red bell pepper for an added splash of color.
    Chives could be used instead of green onions. Give a refined "restaurant quality" garnish to the dish. Sprinkle some finely chopped chives around the dish. Then, place some pieces that are about 1 inch long in the center of the dish as the last touch.


Equipment Used In This Recipe

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5 from 1 vote (1 rating without comment)

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