Here is a recipe I found online with a picture tutorial. These lollipops are an absolute blast to eat. Granted, they are very labor intensive to prepare, but when it is all said and done, the sheer fun of eating these tasty creations makes it worthwhile.

Here’s the recipe: http://visualrecipes.com/recipe-details/recipe_id/216/Chinese-Chicken-Drumsticks-Tutorial-on-Technique/

Since the meat is bunched down in a tight ball, it is exceptionally more tender and juicy than the average fried wing, and the right sauce put it over the top.

I’ve done these twice, and this last time I took some pictures. The pictures simply show the steps, but I didn’t worry myself with plating since I made these for “movie night”. Looking at these pics again, I’m thinking next time I should completely remove the knuckle cap at the end of the bone to cut down on charring and that “dirty” look at the tips.

While these are labor intensive, they are fun to eat and can easily impress your guests (of family members for that matter).

The general recipe is:
6 whole wings – cut to drumette and middle piece, save tip for stock
Sweet and Sour sauce

I used a jar sauce for simplicity, and you can use BBQ, hot sauce, or any of your favorite wing sauces.

To make these, cut and roll the meat down on the bone, and once there, give it a good squeeze and pull to form a nice ball. Next, fry them for 8 to 10 minutes and drain on paper towels. Finally, dip each into a bowl of sauce to cover and then bake at 350 degrees to set the sauce and make it sticky/yummy.

Here is how the wings looked after the initial prep.



Then here they are after the fry.



And finally, here they are after baking to set the sauce.

Keltin, these are gorgeous. They look elegant enough to serve at a dressy dinner but yummy enough to make for the whole family. I know kids would love these because of the "handle" - like drumsticks but even neater! Thanks for sharing this.

I've seen (and enjoyed) these before, Keltin. But never made with the middle piece of the wing; just the drumette.

They are great, though, and really lend themselves to a party, with a variety of dipping sauces.

tcinsa: Do not frustrate yourself. These will be initially difficult. And the learning curve is strange. You'll find that you can't do it, and can't do it, and, suddenly, you are doing it. Nothing between those extremes. But once you do get the hang of it you'll love making them.

You’re absolutely right KYH! You hit this wall thinking I can’t do it…..it won’t work.,…it’s not…….then wham, you get it. It’s truly a thing you need to start slow, and then it suddenly hits you (like butchering a whole chicken) and then it flows….not as easy as a butchering a whole chicken, but it does get easier!

The middle pieces are the hardest part. That second bone likes to stick, and on some of them, I just pushed the bone through the meat instead of trying to cut it out and pull it free. That works surprisingly well.

Those look great:) thx for sharing