Recipe courtesy of Jeff Gahimer and Mary Beth Gahimer

Chicken Lollipops

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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Desired type of oil, for frying

24 fresh whole chicken wings

1 cup honey

4 chipotle chilies in adobo sauce, finely chopped

Sea salt

3 limes, quartered


  1. In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
  2. Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
  3. Place the honey and chopped chipotles in a bowl and whisk together.
  4. Fry the "lollipops" in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
  5. Place the fried "lollipops" on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.

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