					
										 Share The Yum On Facebook									
																	
										Pin this recipe for later!									
																	
										Share The Yum On Facebook									
																	
										Pin this recipe for later!

Ah, chicken lollipops—a name that makes you think you’re at a fair sidestepping with snack on a stick, right? These are drummettes or wings trimmed up to look like charming little lollipops, smothered in a tantalizing sauce. They’re spicy, a bit sweet, and sticky enough to make your fingers deliciously messy. Perfect for parties, game nights, or when the family is huddled around the coffee table demanding something more exciting than popcorn.

So, let me spill the tea about this recipe. My husband has the appetite of a teenage track star, and he’s basically had a love affair with these chicken lollipops since the first bite. Every time I plop a plate of these bad boys on the table, the world stops for a moment. They’re my go-to for bribing good behavior and dinner-time peace among the kids too. Long story short, they’re a household favorite because, let’s face it, who doesn’t love food on a stick?

🍗

MORE OF OUR FAVORITE…

Top Chicken Dipping Sauces

Why You’ll Love This Easy Chicken Lollipops Recipe for Parties

– Because you get a whole party in each bite. Each lollipop is like an explosion of flavor that gets everyone vibing.
– You can eat with your hands. Napkins are optional but recommended!
– Picky eaters might just decide to finally try something new because who can resist the idea of holding a lollipop for dinner?

How to Make It

Okay, first things first, gather up those chicken wings like a professional kindergartener grabbing crayons for a masterpiece. Here’s the fun part: you want to take a sharp knife and get cozy with those drums, cutting around so it eventually kinda looks like a lollipop—don’t sweat it if you get something a bit more abstract.

Whip up a sauce that’s a little sweet, a little spicy, and a whole lot of “oh yasss!” in a bowl. Douse your chicken art in it, marinate if you can wait (or jump in right away if you’re more like me and forget to start dinner early). Then into the oven they go because fryers are for people with less patience than me.

Bake ‘em till they’re sticky and smell like victory. Every now and then, do a little peek-a-boo with the oven door to make sure they’re not transforming into charcoal. Glaze them up one more time when they’re done so everyone feels extra fancy before devouring them.

Ingredient Notes

– Chicken Wings: These are your canvas. Make sure they’re separated into drums and flats. Trying to cook the whole wing makes you feel like you’re herding cats.
– Soy Sauce: Don’t skip this, it’s the salty sass of the marinade. Once forgot it and cried salty tears of regret.
– Honey: If you’re a little heavy-handed, no one’s judging. Brings that sweet hug that cuts through the spice.

Recipe Steps:
1. Prep your chicken wings by cutting them into the lollipop shape.
2. Mix together your to-die-for sauce.
3. Drench those lil’ guys in the sauce.
4. Arrange them on a baking sheet and pop them in the oven.
5. Bake until gloriously sticky and aromatic.
6. Let them cool and serve with extra sauce if you’re feeling generous!

What to Serve It With

Tips & Mistakes

Feel free to crumple a handful of celery sticks nearby if you wanna pretend it’s a balanced meal. I mean, balance, right?

Storage Tips

So listen, if there are leftovers (which I’m doubting), chuck them in the fridge. Cold lollipops are a mighty satisfying midnight snack when all you crave is silence and chicken. Reheat if you must, but I’m just saying—it’s an experience cold, too.

Variations and Substitutions

When times are tough, swap out whatever you can: honey for maple syrup, tamari for soy sauce, dance around the kitchen like no one’s watching. Don’t let a bare fridge crush your lollipop dreams. I’ve freestyled with whatever spices are left—you just gotta believe.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!