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Plum Sauce Chicken Lollipops on a black plate.
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4.75 from 4 votes

Plum Sauce Chicken Lollipops

Need a fun and tasty appetizer? These plum sauce chicken lollipops baked in a sweet, savory sauce are sure to be a total hit!
Prep Time20 minutes
Cook Time35 minutes
Marinating8 hours
Total Time8 hours 55 minutes
Course: Appetizer
Cuisine: Asian
Servings: 4 Servings
Calories: 282kcal
Author: Lalaine Manalo

Ingredients

  • 1 pound chicken wing drumettes
  • ½ cup plum sauce
  • 3 tablespoons calamansi or lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili oil
  • 1 thumb-size ginger, peeled and grated
  • 3 cloves garlic, peeled and grated
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • sesame seeds, toasted
US Customary - Metric

Instructions

  • With a knife or scissors, cut the skin and tendon around the base of chicken drumette. Holding the exposed bone of the drumette, gently push the meat all the way down the opposite end, forming a knob of meat like a "lollipop". Repeat with remaining drumettes.
  • In a bowl, combine plum sauce, calamansi or lemon juice, soy sauce, honey, rice vinegar, chili oil, ginger, garlic, red chili flakes, salt, and pepper. Whisk together until well-blended.
  • Add frenched drumettes to plum sauce mixture and marinate in the refrigerator for at least 4 hours or overnight for best results.
  • Drain chicken, reserving marinade. Wrap the exposed bone of each drummette with a strip of aluminum foil. 
  • In a saucepan over medium heat, bring marinade to a boil for about 5 minutes or until completely heated and reduced.
  • On a lightly greased baking sheet, arrange chicken in a single layer. Bake in a 350 F oven, basting every 10 minutes with marinade, for about 30 to 35 minutes or until browned and thermometer inserted in the thickest part of the meat reads 165 F. 
  • Remove from oven and sprinkle with sesame seeds. Serve hot.

Notes

  • If you can't find chili oil, replace it with sesame oil and red chili flakes.
  • Do not skip boiling the marinade! This will cook off any bacteria, make it safe for basting, and reduce the liquid, concentrating flavors.

Nutrition

Calories: 282kcal | Carbohydrates: 27g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 1335mg | Potassium: 233mg | Sugar: 9g | Vitamin A: 105IU | Vitamin C: 5.4mg | Calcium: 16mg | Iron: 1.4mg