Deep-Fried Chicken Lollipops. Crispy, Golden & Delicious Cocktail Snack Chicken Wings.
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Deep-Fried Chicken Lollipops. Chicken wings are notoriously messy to eat, especially at a cocktail party. Making the wings into lollipops and chicken V's takes all the mess and hassle away.
  • 12 Chicken Wings
  • ½ Cup Tapioca flour (or corn flour)
  • 3 Eggs, lightly beaten
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • Light soy sauce to season
  • Garlic powder to season
  1. Cut off and discard the wing tips, then slice through the center joint of each wing.
  2. To make the lollipops, take the buffalo wing, that's the piece with a single bone, and using a kitchen towel, pull the skin down off the knuckle.
  3. Holding the knuckle with one hand and using your blade, scrape the skin and flesh downward from the bone to create the lollipop.
  4. To make the V's, place the wing forearm, the piece with 2 bones on the chopping board with the inside of the wing facing upwards.
  5. Using a sharp knife cut through the wing length-ways between the bones, leaving the elbow joint in tact.
  6. Place all of the wing pieces in a tray, drizzle liberally with light soy sauce, then season liberally with garlic powder. Allow these to stand for 15 minutes.
  7. To coat the wing, dredge the pieces in the tapioca flour, or you can substitute corn flour.
  8. Dip the pieces in the egg making sure to wet all of the flour, then dredge the pieces in the cornflake mixture to get a good solid coating.
  9. Transfer all of the coated chicken to a platter and allow the coating to set for 20 minutes.
  10. Half fill your pan with oil and heat this to 170c or 325f.
  11. Carefully drop the pieces into the oil and fry them for 3 minutes per side until crispy and golden. Remove the wings from the oil and drain on paper towel. Repeat this with any remaining wings.
  12. Transfer the wings to platters and serve immediately with dipping sauce of your choice.
Recipe by Whats4Chow at