Gordon Ramsay Lollipop Chicken Recipe
Lollipop chicken refers to drumettes or chicken wings that have been “frenched” by pushing the meat down toward one end of the bone, forming a lollipop-like shape. Gordon Ramsay elevates this classic appetizer with intense flavors and a beautifully crisp finish, often paired with a glaze or dipping sauce.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: British
Ingredients
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12 chicken drumettes or small drumsticks
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1 tablespoon garlic powder
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1 teaspoon smoked paprika
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1 teaspoon black pepper
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1 teaspoon salt
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½ teaspoon cayenne pepper (optional)
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2 tablespoons olive oil
For the glaze (optional):
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¼ cup honey
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2 tablespoons soy sauce
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1 tablespoon hot sauce
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1 garlic clove, grated
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1 teaspoon vinegar or lime juice
For garnish:
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Fresh chopped parsley or sesame seeds
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Lemon or lime wedges
Instructions
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Prep the lollipop chicken:
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Use a sharp knife to cut around the bone at the narrow end of each drumette.
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Push the meat down to the thick end, scraping the bone clean to form the lollipop shape. Trim off the small bone tip if needed.
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Season the chicken: In a large bowl, toss the lollipops with garlic powder, paprika, salt, pepper, cayenne, and olive oil. Let marinate for 20–30 minutes for better flavor.
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Choose a cooking method:
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To bake: Preheat oven to 200°C (400°F). Place chicken lollipops on a wire rack over a tray and bake for 30–35 minutes until golden and cooked through.
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To fry: Heat oil in a deep fryer or skillet to 175°C (350°F) and fry lollipops in batches for 6–8 minutes until crispy and golden.
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Make the glaze (if using): In a saucepan, mix honey, soy sauce, hot sauce, garlic, and vinegar. Simmer for 2–3 minutes until slightly thickened.
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Toss or brush the glaze: Coat the cooked lollipop chicken in the glaze or serve it on the side.
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Garnish and serve: Sprinkle with herbs or sesame seeds and serve hot with dipping sauces.