This particular chicken lollipop recipe is a Indo-Chinese favourite appetizer where frenched chicken wings are marinated, baked (or fried) until crisp and tossed with a sticky sweet and hot sauce (harrissa honey sauce). Simply put, chicken lollipops are the fried chicken wings but with a more distinct look and spicy flavour.
The name ?chicken lollipop? is referring to how the chicken wings look after trimming. To achieve the lollipop appearance, the meat on the chicken wing is cut loose from the bone end and pushed down, a culinary technique known as ?frenching.?
The recipe is actually very simple. The hardest part of the recipe is to form the chicken lollipops from chicken wings. If you plan to make a huge batch for a crowd, fry the chicken lollipops and make the sauce in advance. Then you can re-crisp the wings at a high temperature for a couple of minutes, re-heat the sauce, and toss to coat just before serving.
Here is a video on how to cut lollipops from the wings that I found on youtube.
Harissa Sauce
8-10 Whole chicken wings (or simply use meaty chicken drumettes)
1 tbsp Cumin powder
1 tbsp Criander powder
1 tsp Garlic powder
1/3 - 1/2 tsp Cayenne pepper
2/3 tsp Sea salt
Black pepper to taste
Herbs and greens to garnish
Pomegranate seeds to garnish
85 g Salted butter
100 g Harissa
1 tbsp Lemon juice
80 g Honey
