Chicken Lollipops by Simon Marshall


Ingredients (Serves 10)

  • 10 chicken wings (makes 20 lollipops)
  • 2 (teaspoons) cornflour
  • 6 tsp sweet chilli sauce
  • 1 shallot
  • 1 tsp ginger purée
  • 1 tsp garlic purée
  • 2 tsp Chinese five spice
  • 200ml water
  • 2 spring onions, well chopped
  • Handful of chopped coriander
  • Sprinkling of sesame seeds


  1. Using a boning knife, separate the shoulder from the chicken wing.
  2. Look for the little bone in the middle of the wing. Scrape the skin back to reveal the bone.
  3. Hold the bone with kitchen roll and pull it out with a twisting motion.
  4. Cut around the other bone and scrape the skin back, then pull the meat over to make a lollipop (skin will be on the inside).
  5. There is only one bone on the other winglet so use steps 2 to 5. Continue until all wings are separated into two lollipops.
  6. Mix the garlic, ginger and Chinese five spice and rub the lollipops in the marinade until they are completely coated.
  7. Add 2 spoons of cornflour and use your fingers to coat all the lollipops in the mixture.
  8. Fry the lollipops in oil, remove and drain. In a separate pan, shallow sauté the shallots, garlic and ginger. Add the sweet chilli sauce and 200ml of water and reduce.
  9. Add the lollipops back into the pan and sauce mixture then fry gently until golden brown.
  10. Chop and sprinkle the spring onion and sesame seeds over the top of the chicken and serve with the bones sticking up.

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