These handy chicken drumette lollipops are coated in a spicy chili garlic and sweet honey sauce for a delicious, fun, and super impressive appetizer or party snack!
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Appetizer, Main, Main Course, Snack
Cuisine: American, French
Servings: 6servings (18 drumettes)
Calories: 567kcal
Author: Sommer Collier
Ingredients
2 ½ - 3poundschicken drumettesabout 18 (not drumsticks)
Preheat the oven to 450°F. Set out a large rimmed baking sheet and line it with parchment paper.
French the drumettes: Lay out one drumette at a time. With a sharp knife, cut the skin and tendons all the way around the thin part, or handle, of the chicken drumette. Make sure to cut all the way to the bone so the top skin is easy to remove. Use a paper towel to grab the loosened skin and tendons on the thinner top end of the chicken drumette. Pull and twist the skin and tendons off the end.
Then, use the knife to clean the bone by scraping around the bone to loosen any additional tendon or meat that is clinging to it. Push the meat down towards the bottom. Lay the drumette on its side and address the bottom.
Trim off any additional meat or skin pieces that hang off. (You want to create a ball shape.) Then carefully slice the tip of the bone flat, so that when you stand it up on end, it is level. *This process will seem like a chore on the first couple drumettes, but you will get the hang of it quickly and the process will speed up quite a bit.
As you finish trimming each drumette, place them on the baking sheet, standing straight up.
Once all the drumettes are trimmed, set out a small bowl. Mix the cornstarch, baking soda, and salt in the bowl. Then one at a time, dunk the meaty end of the drumette into the cornstarch, and roll it around to coat on all sides. Tap off the excess cornstarch mixture and set back on the baking sheet.
Place the drumettes in the hot oven for 30 minutes to bake.
Meanwhile, set out another small bowl for the sauce. Combine the chili garlic sauce, honey, melted butter, soy sauce, and paprika. Mix well until smooth.
Once the timer goes off, carefully remove the pan from the oven. Using a paper towel, pick each drumette up and carefully dunk in the sauce, just up to the top of the meat. Shake off the excess sauce and set back on the baking sheet. Repeat until all the drumettes are coated in sauce. Then place the baking sheet back in the oven for 10 minutes.
Again, remove the drumettes from the oven, and one at a time, dunk each drumette in the remaining sauce to coat the meat. Set back on the baking sheet and continue until all the lollipops are double-dipped. Then place the baking sheet back in the oven for 5 more minutes.
Video
Notes
Serve warm, as-is, or with dipping sauces. If prepping ahead for a party, the trimming and first 30-minute bake can be done 24 hours ahead of time. However, make sure to double dip and bake the lollipops just before serving.Chicken lollipops will keep well in the fridge for up to 3 days in an airtight container.