Pistachio Chicken Lollipops

Presented by Chef D'Andrea Lawson, Divine Appetit Co.

  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • style="margin-right:12.55pt;text-align:center;line-height:normal;">Serving Size: 4 to 6



  • style="line-height:normal;">16 jumbo chicken wings (Drums Only)
  • style="line-height:normal;">canola oil or vegetable frying oil
  • style="line-height:normal;">salt & pepper to taste

Seasoning for Flour

  • style="line-height:normal;">1/2 cup paprika
  • style="line-height:normal;">1/4 cup sea salt or kosher salt
  • style="line-height:normal;">1 tablespoons ground black pepper
  • style="line-height:normal;">2 tablespoons garlic powder
  • style="line-height:normal;">4 cups all-purpose flour
  • style="line-height:normal;">2 tablespoons ground mustard
  • style="line-height:normal;">2 tablespoons ground ginger
  • style="line-height:normal;">2 tablespoons onion powder
  • style="line-height:normal;">2 teaspoons dried basil


  • style="line-height:normal;">3 tablespoons unsalted butter
  • style="line-height:normal;">2 tablespoons chopped garlic, minced
  • style="line-height:normal;">1 cup pistachios, toasted and finely chopped
  • style="line-height:normal;">1 cup honey
  • style="line-height:normal;">2 tablespoons hot sauce  


  1. Preheat oil at 350 degrees 6-quart stock pot or cast iron skittle.
  2. Next step you have to french drummettes (debone chicken) to shape lollipop. Lay chicken drum down and cut around the thinnest part of the bone with knife. Slide meat down too form lollipop.
  3. Seasoning wings with salt & pepper to taste. Combine all dry ingredients together in mixing bowl. Coat chicken in flour mixture.
  4. When ready to fry test oil with flour. Place chicken in oil cook until golden brown and/or reach 165 degrees.
  5. In a sauce pan melt butter add chopped pistachio, honey, for little heat 2 tbsp hot sauce.
  6. Toss wings in sauce. Plate them with garnish & serve.