Chicken Wing Lollipop Appetizer

"These wings are marinated in a special sauce. This easy appetizer can be made ahead of time and warmed at time of serving. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Asia."
photo by Chef TraceyMae photo by Chef TraceyMae
photo by Chef TraceyMae
photo by Chef TraceyMae photo by Chef TraceyMae
Ready In:
12-16 Wings




  • Cut off the tips of the chicken wings, use them for making stock. Halve the wings at the joints.
  • With a small knife, scrape the meat down the bones as far as possible to make a plump drumstick. Remove the thinner bone from the pieces with 2 bones and scrape the meat down the bone.
  • Mix the first 8 ingredients together, marinate and cover the chicken drumsticks overnight in the refrigerator. When ready to bake, place each one on a non-stick baking sheet.
  • Bake at 425° degrees F. for approximately 30 minutes or until the juices run clear.
  • Remove from oven and roll each one in sesame seeds. Cool slightly and place each one in a paper baking cup and serve.

Questions & Replies

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  1. Bobbie S.
    Oh my, oh my -- these were tasty! I didn't do the step of scraping the meat down on the bones and marinated them for a good 24 hours. My 16 year old grandson loves chicken wings so I made this recipe and another one for him. This was his favorite -- he told to just make these from now on. The other reviewer was right -- they don't have that over salty flavor that can sometimes occur with soy sauce. The flavor was just right and well balanced. My grandson isn't real wild about sesame seeds -- so I skipped that part as well. But when I make these for a party I'll be sure to include that step. Thanks for posting this recipe, Andria -- I am so happy to have it in my cookbook!
  2. Chef TraceyMae
    Kiwidutch, What a scrumptious appetizer! And it was so easy to make. I especially liked that it wasn't too salty (with the soy sauce). I will certainly make this for my next party. Thanks for sharing!
  3. Sydney Mike
    You've got a winner here, & now I do, too, [at least in my appetizer cookbook], & I'll be making this again! I used chicken breast fingers, sliced thick enough to stand out on their own, then followed the recipe. VERY TASTY, & gone in no time at all! Thanks for sharing!



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