When I first learned about Chicken Lollipops, I almost fell over my chair because I felt so dumb. The idea of making lollipops for chicken completely make sense, and is a great way to eat chicken wings without having a whole mess with ten fingers covered in oil (well, I've trained to use only the thumb and first finger on each hand, but I've seen people dig eat with all ten fingers before.) Prepping the chicken into lollipops may take a while the first time, but I eventually got better at it. These make a great snack time and game night food!
Ingredients (2 servings)
- 4 whole chicken wings (wing and drum sections)
- 2 tablespoons Japanese soy sauce
- 1 tablespoon honey
- Make chicken lollipops out of the wings.
- For the best description, play the video above of Jacques Pépin doing it. Otherwise, read along. Cut at the joint between the drum and wing section. Then, break the joint of the wing and tail section, then place the wing section 'standing' at 90 degrees from the chopping board, and in a swift action, pull the tail section toward the chopping board. There will be two protruding bones (from the wing section). Pull out the smaller bone, then cut off the tail section. (Use it to make stock.) Then, turn all the meat inside out, over the non-protruding end of the larger bone. For the drum section, cut the meat away from the bone on the smaller side of the drum section, and use the knife to push the meat down to the meaty section. Turn the meat inside out, over the larger bone section.
- Marinate the chicken lollipops with the soy sauce and honey for about 15 minutes. (Try not to get the bones coated in the sauce, or it will get very sticky.)
- After marinating, lay the chicken lollipops on a baking sheet and bake it in the oven at 375F for 20 minutes.
- Serve warm.