Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb chicken drumettes (12–14), lollipopped
- Marinade: 1/4 cup soy sauce, 1 tbsp grated ginger, 1 tbsp minced garlic, 1 tbsp rice vinegar, 2 tsp toasted sesame oil, 1/2 tsp white pepper
- Glaze: 1/3 cup honey, 2 tbsp gochujang or sambal oelek, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp minced garlic, 2 tbsp water, 1 tbsp butter (optional)
- For crisping (optional): 1/3 cup cornstarch
- Oil for frying or baking rack
- Garnish: 1–2 tbsp toasted sesame seeds, 2 scallions (thinly sliced)
Do This
- 1. Lollipop the drumettes: cut around the thin end, scrape, and push meat down to form a “handle.”
- 2. Marinate chicken in ginger–garlic–soy 30 minutes (up to 12 hours).
- 3. Simmer glaze 3–5 minutes until glossy and syrupy; whisk in butter off heat.
- 4. Bake at 425°F on a greased rack 30–35 minutes (brush with glaze at 20 minutes), or fry at 350°F for 8–10 minutes until 165°F.
- 5. Toss hot chicken with enough glaze to coat; return to oven 2–3 minutes or rest 2 minutes to set.
- 6. Shower with sesame and scallions; serve extra glaze on the side.
Why You’ll Love This Recipe
- A crowd-pleasing balance of savory, sweet, and heat with a shiny, sticky finish.
- Two cooking methods: bake for easy cleanup or fry for ultra-crisp skin.
- Great make-ahead marinade and a quick stovetop glaze.
- Playful “lollipop” shape is perfect for parties and game day.
Grocery List
- Produce: Fresh ginger, garlic, scallions, optional lime
- Dairy: Unsalted butter (optional, for glaze sheen)
- Pantry: Chicken drumettes, soy sauce, honey, gochujang or sambal oelek, rice vinegar, toasted sesame oil, cornstarch, toasted sesame seeds, neutral oil, kosher salt, white or black pepper
Full Ingredients
Chicken Lollipops
- 2 lb chicken drumettes (about 12–14 pieces), lollipopped
Ginger–Garlic–Soy Marinade
- 1/4 cup soy sauce (low-sodium preferred)
- 1 tbsp fresh ginger, finely grated
- 1 tbsp garlic, finely minced
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1/2 tsp white pepper
Sticky Chili–Honey Glaze
- 1/3 cup honey
- 2 tbsp gochujang (Korean chili paste) or sambal oelek
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp garlic, finely minced
- 2 tbsp water
- 1 tbsp unsalted butter (optional, for gloss)
- Optional thicker glaze: 1 tsp cornstarch whisked with 1 tbsp cold water
For Baking or Frying
- For baking: Neutral oil or cooking spray to grease rack
- For frying: 2–3 quarts neutral oil (peanut, canola, or rice bran)
- Optional extra crisp: 1/3 cup cornstarch for dredging
Finish
- 1–2 tbsp toasted sesame seeds (mix of white and black if you have them)
- 2 scallions, thinly sliced
- Optional lime wedges, for serving
Step-by-Step Instructions
Step 1: Lollipop the drumettes
Using kitchen shears or a small sharp knife, cut all the way around the thin end of each drumette to sever the skin and tendons. Scrape the bone clean, then push the meat down toward the thick end to form a rounded “lollipop” with a clean bone handle. Trim any sharp cartilage from the knuckle. For baking, wrap the bone tips with small strips of foil to prevent scorching.
Step 2: Marinate for deep flavor
In a large bowl, whisk the soy sauce, ginger, garlic, rice vinegar, sesame oil, and white pepper. Add the chicken and toss to coat thoroughly, massaging the marinade into the meat. Cover and marinate 30 minutes at room temperature (or up to 12 hours in the refrigerator). If marinating overnight, remove from the fridge 20 minutes before cooking.
Step 3: Cook the sticky chili–honey glaze
In a small saucepan, combine the honey, gochujang (or sambal oelek), soy sauce, rice vinegar, ginger, garlic, and water. Bring to a gentle simmer over medium heat, whisking, and cook 3–5 minutes until glossy and slightly thickened. For a thicker cling, whisk in the cornstarch slurry and simmer 30–60 seconds. Remove from heat and whisk in butter for extra sheen. Keep warm on the lowest heat.
Step 4: Choose your method—bake or fry
To bake (easy and clean): Preheat oven to 425°F. Line a sheet pan with foil and set a lightly oiled wire rack on top. Remove chicken from marinade, pat very dry, and optionally dust lightly with cornstarch for extra crisp. Arrange lollipops meaty-side up on the rack. Bake 20 minutes, brush or spoon on 2–3 tablespoons of glaze, then bake 10–15 minutes more until the thickest piece registers 165°F. For extra char, broil 1–2 minutes.
To fry (ultra-crisp): Heat 2–3 inches of neutral oil to 350°F in a deep pot. Pat chicken very dry. Dredge lightly in cornstarch and shake off excess. Fry in batches 8–10 minutes, turning occasionally, until deep golden and 165°F. Drain on a rack and immediately season with a pinch of salt.
Step 5: Toss to lacquer
Transfer hot chicken to a large bowl. Add enough warm glaze to coat (start with 1/3 to 1/2 cup), and toss until every lollipop is shiny and sticky. For an extra lacquer, return glazed lollipops to a 400°F oven for 2–3 minutes or briefly pass under the broiler to set the glaze without burning.
Step 6: Garnish and serve
Sprinkle with toasted sesame seeds and shower with sliced scallions. Serve immediately with any remaining glaze on the side and optional lime wedges for brightness. These are best enjoyed hot while the glaze is tacky and the edges are crisp.
Pro Tips
- Pat the chicken very dry before cooking; moisture prevents browning and crisping.
- Use a wire rack for baking so heat can circulate and render the skin evenly.
- Foil-wrap the bone “handles” to keep them clean and prevent scorching in the oven.
- Glaze thickens as it cools—aim for syrupy on the stove; it will cling beautifully on hot chicken.
- Check doneness with a thermometer at the thickest part; pull at 165°F for juicy meat.
Variations
- Extra Spicy: Add 1 tsp crushed red pepper or use hot honey; finish with thinly sliced fresh chilies.
- Citrus Twist: Replace water in the glaze with 2 tbsp fresh orange juice and add 1 tsp zest for a sweet–tart note.
- Air Fryer: Cook at 400°F for 16–18 minutes, flipping at 10 minutes; toss with glaze and air-fry 1–2 minutes to set.
Storage & Make-Ahead
Marinate chicken up to 12 hours. The glaze can be made 5–7 days ahead and refrigerated; rewarm gently to loosen. Cooked, unglazed lollipops keep 3 days in an airtight container; reheat on a rack at 400°F for 8–10 minutes, then glaze and return to the oven 2 minutes to set. Freeze raw, marinated lollipops up to 2 months; thaw overnight in the fridge before cooking.
Nutrition (per serving)
Approximate for baked method: 420 calories; 28 g protein; 18 g fat; 36 g carbohydrates; 930 mg sodium. Frying will increase fat and calories by approximately 120–160 calories per serving depending on oil absorption.
