These air fryer chicken lollipops turn a party appetizer into an easy weeknight option, with a crispy exterior and juicy meat every time. No deep fryer or hours of prep needed, just a quick seasoning and a hands-off cook in the air fryer.
The bone-in shape makes them fun to eat and easy to dip, whether you're serving them for game day or a casual dinner. Air frying at 370°F for about 15 minutes makes them golden and crunchy without the extra oil or mess of traditional frying.
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It took me a little time to master making this recipe. Once I learned how to scrape the meat down properly with a sharp knife before cooking, the shape came out right, and the meat pulled back cleanly like a real lollipop. It's a little fussy the first time, but once you've done it once, you'll be turning drummettes into lollipops like a pro.
Air frying provides a crunchy exterior with very little oil as long as you don't overcrowd the tray or basket. These are a great alternative to regular air fryer wing like my air fryer chicken wings from frozen and my lemon pepper wings. Each recipe uses a similar hands-off approach and is worth adding into your rotation.
Ingredients
Here are the items you'll need for the chicken lollipop recipe:
- chicken wing drummettes
- Panko breadcrumbs
- all-purpose flour
- egg
- cornstarch
- garlic powder
- smoked sweet paprika
- salt and pepper
- olive oil spray
Scroll down to the recipe card for quantities used.
Instructions
Start by gently peeling back the skin from the meat of each drumette. Use a paper towel to get a good grip and pull the skin off completely.
Hold drummette at the meaty part while inserting a sharp knife near the end tip of the meat and bone until the meat is entirely separated from the bone. Then push down the chicken meat to form a ball shape.
Trim the excess chicken meat at the tip of the bone, but don't cut the bone. Shape the remaining chicken drumettes into lollipop shapes. Season with salt, ground black pepper, and garlic powder.
Combine Panko breadcrumbs, salt, black pepper, garlic powder, and smoked sweet paprika in a bowl.
In a separate bowl, add flour, cornstarch, salt, and black pepper then mix well.
Roll the chicken in the flour mixture and shake off excess flour.
Dip each piece in egg and allow the excess egg to drip.
Coat each egg-dipped chicken in seasoned Panko breadcrumbs.
Spray some oil on the tray or basket before adding chicken. Spray more oil all over the chicken lollipops.
Insert tray into the middle cooking chamber of a preheated Air Fryer at 370°F (188°C). Set at 15 minutes but start checking around 12 minutes. Cook until chicken is golden brown and internal temperature reaches 165ºF.
Hint: Sprinkle chopped parsley or cilantro over the lollipops after cooking. This adds a burst of color and a hint of freshness.
Variations
- Spicy - mix together cayenne pepper, chili powder, and a touch of hot sauce for some heat.
- Sweet - dusting your lollipops with brown sugar, cinnamon, and a pinch of nutmeg for a unique flavor experience.
- Marinade - using a simple soy sauce, honey, garlic, and ginger marinade can infuse the meat with flavor and help it stay juicy during cooking.
- Bake - place chicken on a lined baking sheet and bake at 400°F (200°C) for 25-30 minutes until they are golden brown and crispy.
Tips
Top tip: It's essential to remove the smaller bone and cartilage from one end so that the remaining meat forms a "lollipop" shape.
- After pushing down on the meat, hold onto that exposed bone and give it a gentle twist. This will help separate some of those tendons and ligaments at one end so they're easier to remove later.
- Trim off any excess cartilage or tendons from around where you pushed down on your chicken meat earlier. You can also scrape off any remaining bits of connective tissue using a sharp knife.
- Marinate the chicken in the seasonings for at least 15 minutes to allow the flavors to seep into the meat.
- Don't overcrowd the air fryer basket or tray when cooking. Allow some space between each piece to ensure even air circulation and crispy results.
Storage
Once the chicken lollipops have cooled to room temperature, store them in an airtight container in the refrigerator for up to three to four days. If you want to keep them longer, they also freeze well; just place them in a freezer-safe bag or container, and they'll stay good for up to two to three months.
To reheat, the air fryer is your best bet for keeping that crispy exterior intact. Pop them back in at around 350°F for about 5 to 7 minutes, flipping halfway through, until they're heated through and crisped back up. If you're reheating from frozen, let them thaw in the fridge overnight first, or add a few extra minutes to the air fryer time straight from frozen.
FAQs
First, separate the meat from the bone end. Push the meat down to create a "lollipop" shape. Trim off excess skin and cartilage for a clean look.
Popular choices include barbecue sauce, honey mustard dip or even a spicy sriracha glaze. These complement the crispy exterior and juicy interior of the lollipop perfectly.
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Recipe
Air Fryer Chicken Lollipop
Ingredients
- 8 pieces chicken wing drumettes
- ⅓ cup Panko breadcrumbs
- 2 tablespoons all-purpose flour
- 1 small beaten egg
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder divided
- ¼ teaspoon smoked sweet paprika
- kosher salt to taste
- ground black pepper to taste
- olive oil spray
- fresh parsley garnish (optional)
OTHER:
- foil optional
Instructions
- Pat dry chicken then carefully remove skin.
- Let's start shaping drumettes into lollipops. Hold chicken wings at the meaty part while inserting a sharp knife near the end tip of the meat and bone until the meat is entirely separated from the bone.
- Push down the chicken meat and form it to resemble a ball.
- Trim the excess chicken meat at the tip of the bone but do not cut the bone. Do this for the remaining chicken drumettes.
- Season chicken with salt, black pepper, and garlic powder and stand for 15 to 30 minutes.
- Prepare three separate bowls, one with the beaten egg, another with the flour mixture, and the last one with Panko mixture.
- Combine Panko breadcrumbs, salt, black pepper, garlic powder, and smoked sweet paprika in a bowl.
- In a separate bowl, add flour, cornstarch, salt, and black pepper then mix well.
- Arrange bowls chronologically. First, roll the chicken in the flour mixture and shake off excess flour. Second, dip chicken in egg and allow excess egg to drip. Lastly, coat chicken in seasoned Panko breadcrumbs.
- Transfer breaded chicken in a plate. Continue to dredge the remaining chicken.
- Spritz some oil on the Air Fryer tray.
- Place Panko breaded chicken on the Air Fryer tray. The chicken lollipop should stand upright where the meat is at the bottom part of the tray. Spritz some oil all over the chicken lollipop.
- Gently insert tray into the middle cooking chamber of a pre-heated Air Fryer at 370°F (188°C). Set at 15 minutes. Start checking after about 12 minutes. Cook chicken until golden brown and internal temperature reaches 165ºF.
- Garnish with parsley. Serve with your favorite dipping sauce.
Addison says
I baked the chicken lollipops in the oven as suggested and they came out golden brown and crispy. For the dipping sauce, I went for classic ranch and it was a perfect combo. So addictive!
Shania says
My kids loved it! Made the sweet version of this and served it with some ranch and can I just say they were so yummy! Thanks a lot for this recipe!
Irene says
I made this yesterday and it was a big hit, especially to my kids! They cleared their plates in no time! I loved how juicy the meat was too.
GRETA says
I made this today for lunch and we loved it! They not only taste really good, they are also pretty! I recommend it. Thanks x
Sabrina says
These chicken lollipops were juicy and flavorful. Paired it with your ranch dressing recipe and it was some flavor overload. So yum!