Chicken Lollipops in Louisiana Chili Sauce


Recipes are given by Dr. Chaitanya Kumar, Faculty Lexicon Institute of Hotel Management. PHD -Food and Beverage Management.



12 Pieces Chicken Lollipop Wings

2/3 cup refined flour

1/2teaspoon paprika/ chili powder

½ teaspoon Garlic

1/4 teaspoon salt


1/2 cup Chili Sauce

1/2 cup butter or margarine

1 tablespoon Tabasco Sauce

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar

⅛ teaspoon garlic powder

Salt and Pepper as per your taste

Vegetable oil for frying


1. Cut wings into 2 pieces and discard the tips. Pull the meat to one end of the bone.

2. Combine paprika, garlic, salt and refined flour. Cover and refrigerate for 1 hour.

3. In a saucepan, melt butter, add Tabasco sauce, Worcestershire sauce, brown sugar, garlic powder, salt and pepper. Cook until it boils.

4. To cook the chicken, heat the oil in a deep-fat fryer. Add about a third of the chicken at a time and fry for about 10 to 12 minutes or until thoroughly cooked. As the chicken is done, transfer it to a paper-towel lined baking sheet to absorb the excess oil.

5. To serve, put the warm cooked wings in a large bowl. Pour the warm sauce over the chicken and stir gently until well coated.

Garnish with Celery Sticks and Carrot sticks

Serve with Blue Cheese dressing