Easy Baked Chicken Lollipops
These Easy Baked Chicken Lollipops are a fun and delicious way to turn chicken drumsticks into a crowd-pleasing appetizer!
Chicken wings are one of my favorite game day snacks, but trying to eat them without ending up with the sauce all over your fingers is a challenge. That’s why I love these chicken lollipops—they offer all the flavor and fun of wings but are way less messy to eat and perfect for any gathering!

Key ingredients
- Chicken drumsticks: You’ll need about 3 pounds (1.4 kg) of chicken drumsticks with the skin on. Pat them dry with a paper towel before adding the oil and spices.
- Olive oil: A light coating of olive oil helps the spice mix adhere to the chicken and creates a crispy crust.
- Spice mix: I use a homemade smoky chipotle rub for this recipe. It consists of smoked paprika, chipotle powder, garlic and onion powders, ground coriander and cumin.
- Dipping sauces: I love these chicken lollipops with a refreshing Cilantro Jalapeño Sauce, but they’re also delicious with blue cheese sauce or ranch.
Step by step photos
Step 1: If necessary, trim the bottom of the bone to create a flat base. This helps the drumstick stand upright.
Step 2: Use kitchen scissors or a sharp knife to cut the skin and tendons around the base of the drumstick. Pull the skin and cartilage off the small end of the drumstick.
Step 3: Push the meat down toward the thick end of the drumstick, creating a lollipop shape.
Step 4: Drizzle olive oil over the chicken lollipops and coat with salt and spices.
Step 5: Transfer the drumsticks to a rimmed pan lined with parchment paper.
Step 6: Bake for about 35 minutes and enjoy!
Storage
Leftover baked chicken lollipops can be stored in an airtight container in the refrigerator for 3-4 days.
Reheat the drumsticks in an oven preheated to 375°F (190°C) for 10-15 minutes.
Expert tips and tricks
- Make sure the lollipops stand upright. Before adding the seasoning, make sure your drumsticks aren’t going to wobble and fall over in the oven. Use a sharp knife to cut off any excess bone at the base of the drumstick to create a flat surface.
- Use kitchen scissors to prep the chicken wings. While a knife will work fine in a pinch, I’ve found using scissors makes the process of removing the skin and tendons around the bone much quicker.
- Add a glaze. For extra flavor, brush the chicken lollipops with a glaze during the last 10 minutes of baking. A sweet and tangy barbecue sauce or gochujang glaze can be delicious if it works with the spice blend you use.
FAQs
While I use drumsticks, traditional chicken lollipops actually call for wings and can be made from both drumettes and wingettes. Here’s a video guide on making lollipops from wings. You can use lollipop wings for this recipe, but keep in mind that the cooking time may be shorter since they are smaller.
Absolutely! I recommend using about 2.5-3 tablespoons dry spice and 2 teaspoons kosher salt per 3 pounds (1.4 kg) of chicken.
If you notice the bones are getting too browned or starting to burn, you can wrap the ends in small pieces of foil to protect them. I don’t mind a little bit of browning on the bones, so I usually skip this step.
The best way to know the chicken lollipops are ready is to use a meat thermometer. I recommend cooking the drumsticks to an internal temperature of at least 175°F (79°C). While chicken is safe to eat at 165°F (74°F), dark meat is more tender at higher temperatures.
Easy Baked Chicken Lollipops Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4
Description
Made with drumsticks, these baked chicken lollipops are crispy on the outside with a tender, juicy center.
Ingredients
- 2.5 – 3 pounds (1.1 – 1.4 kg) chicken drumsticks
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chipotle powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Cilantro jalapeño sauce for serving (or your favorite dipping sauce)
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed pan with parchment paper.
- Prep the chicken. Start by trimming the bottom of the bone to form a flat base so the drumstick can stand upright. Next, use kitchen scissors or a sharp knife to cut through the skin and tendons near the base of the drumstick. Pull the skin and cartilage away from the smaller end and discard. Push the meat down toward the thicker end to shape the drumstick into a lollipop.
- Drizzle olive oil over the chicken lollipops.
- In a small bowl, combine the salt and spices. Coat the chicken with the spice mixture, making sure each piece is evenly seasoned.
- Arrange the lollipops on the pan, standing them upright.
- Bake for 35 minutes or until the chicken reaches an internal temperature of 175°F (80°C) and the skin is crispy and golden.
- Serve hot with your favorite dipping sauce.
Notes
Storage: Leftover chicken lollipops can be stored in an airtight container in the refrigerator for 3-4 days.
Spice mix: You can use your favorite spice mix for this recipe. I recommend a total of 2.5-3 tablespoons of dry spices along with 2 teaspoons of kosher salt.
Dipping sauces: These chicken lollipops are delicious with blue cheese dip, ranch or our favorite cilantro jalapeño sauce.
- Prep Time: 30 minutes
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Global
This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.