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    Home » Food

    Chicken Lollipops Recipe

    By Debi 16 Comments

    This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. As an Amazon Associate, I earn from qualifying purchases. This site also accepts sponsored content

    Jump to Recipe

    I was lucky enough for one of my favorite food network stars to share a perfect game day, or any time, chicken wings recipe with me and you. I am so excited to make it for myself on Sunday.

    CHICKEN LOLLIPOPS

    By Aarón Sánchez

    These bites of deliciousness are perfect for any sort of party, especially tailgates. They are my version of chicken wings, dreamed up with my colleague Alex Garcia from Food Network. Serve it with my Tamarind-Pasilla BBQ Sauce and you’re sure to have a crowd-pleaser.

    Chicken Lollipops Recipe By Aarón Sánchez- Perfect for a Super Bowl Party

    Photo: Marco Cabazal

    Servings: 6
    INGREDIENTS

    Aarón’s Adobo (makes 1½ cups)
    ¼ cup cuminseeds
    ¼ cup corianderseeds
    ¼ cup fennelseeds
    ¼ cup yellow mustardseeds
    2 pasilla chiles, stemmed, seeded, deveined, and torn into small pieces
    2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces
    ½ cup dried whole oregano(preferably Mexican)
    2 tablespoons onion powder
    2 tablespoons garlic powder
    ¼ cup Spanish paprika(pimento), preferably sweet or hot
    Tamarind-Pasilla BBQ Sauce (makes 3 cups)
    3 tablespoons olive oil
    4 pasilla chiles, stemmed, seeded, and deveined
    1 large white onion, quartered
    10 whole garliccloves, peeled
    4 plum tomatoes, cored and halved lengthwise
    Salt and freshly ground black pepper
    1½ cups strained tamarind pulp
    ½ cup brown sugar
    ½ cup Aarón’s Adobo
    Chicken Lollipops
    2 shallots, peeled and trimmed
    1 onion, cut into large dice
    4 garliccloves
    1 bunch cilantro
    1 bunch parsley
    2 bay leaves
    12 peppercorns
    ¼ cup dried oreganoleaves
    ¾ cup white vinegar
    1 ¼ cups salad oil
    Salt
    24 chicken wings, trimmed and sectioned, tip and 2-bone section reserved for stock, meat pushed down to expose the single bone making a drummette or lollipop
    Flour, for dredging
    Canola oil, for frying
    Tamarind-Pasilla BBQ Sauce, for serving
    DIRECTIONS

    Aaron’s Adobo
    1. Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.
    2. Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
    3. Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.
    4. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.

    Tamarind-Pasilla BBQ Sauce
    1. Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels.
    2. Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they’re puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water, and let them soak until they’re soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately.
    3. Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the onion, garlic, and tomatoes with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently, and put them in the hot skillet. Cook about 7 minutes on each side, until they’re charred, with visible black spots. Transfer the vegetables to a clean bowl and let them cool to room temperature.
    4. Put the tamarind pulp, chiles, ½ cup of the soaking liquid, the roasted vegetables, brown sugar and Aarón’s Adobo in a blender or food processor and blend until smooth.
    5. Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.

    Chicken Lollipops
    1. In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns and oregano with the white vinegar.
    2. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours.
    3. In a large size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through.

    Chicken Lollipops Recipe By Aarón Sánchez- Perfect for a Super Bowl Party

    CHICKEN LOLLIPOPS By Aarón Sánchez These bites of deliciousness are perfect for any sort of party, especially tailgates. They are my version of chicken wings, dreamed up with my colleague Alex Garcia from Food Network. Serve it with my Tamarind-Pasilla BBQ Sauce and you’re sure to have a crowd-pleaser. Recipe By Aarón Sánchez- Perfect for a Super Bowl Party Photo Credit: Marco Cabazal
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    Ingredients
      

    • CHICKEN LOLLIPOPS
    • By Aarón Sánchez
    • These bites of deliciousness are perfect for any sort of party especially tailgates. They are my version of chicken wings, dreamed up with my colleague Alex Garcia from Food Network. Serve it with my Tamarind-Pasilla BBQ Sauce and you’re sure to have a crowd-pleaser.
    • Recipe By Aarón Sánchez- Perfect for a Super Bowl Party
    • Photo Credit: Marco Cabazal
    • Servings: 6
    • INGREDIENTS
    • Aarón’s Adobo makes 1½ cups
    • ¼ cup cuminseeds
    • ¼ cup corianderseeds
    • ¼ cup fennelseeds
    • ¼ cup yellow mustardseeds
    • 2 pasilla chiles stemmed, seeded, deveined, and torn into small pieces
    • 2 ancho chiles stemmed, seeded, deveined, and torn into small pieces
    • ½ cup dried whole oregano preferably Mexican
    • 2 tablespoons onion powder
    • 2 tablespoons garlic powder
    • ¼ cup Spanish paprika pimento, preferably sweet or hot
    • Tamarind-Pasilla BBQ Sauce makes 3 cups
    • 3 tablespoons olive oil
    • 4 pasilla chiles stemmed, seeded, and deveined
    • 1 large white onion quartered
    • 10 whole garliccloves peeled
    • 4 plum tomatoes cored and halved lengthwise
    • Salt and freshly ground black pepper
    • 1½ cups strained tamarind pulp
    • ½ cup brown sugar
    • ½ cup Aarón’s Adobo
    • Chicken Lollipops
    • 2 shallots peeled and trimmed
    • 1 onion cut into large dice
    • 4 garliccloves
    • 1 bunch cilantro
    • 1 bunch parsley
    • 2 bay leaves
    • 12 peppercorns
    • ¼ cup dried oreganoleaves
    • ¾ cup white vinegar
    • 1 ¼ cups salad oil
    • Salt
    • 24 chicken wings trimmed and sectioned, tip and 2-bone section reserved for stock, meat pushed down to expose the single bone making a drummette or lollipop
    • Flour for dredging
    • Canola oil for frying
    • Tamarind-Pasilla BBQ Sauce for serving

    Directions
     

    • DIRECTIONS
    • Aaron's Adobo
    • 1. Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.
    • 2. Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
    • 3. Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.
    • 4. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
    • Tamarind-Pasilla BBQ Sauce
    • 1. Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels.
    • 2. Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they’re puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water, and let them soak until they’re soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately.
    • 3. Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the onion, garlic, and tomatoes with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently, and put them in the hot skillet. Cook about 7 minutes on each side, until they’re charred, with visible black spots. Transfer the vegetables to a clean bowl and let them cool to room temperature.
    • 4. Put the tamarind pulp, chiles, ½ cup of the soaking liquid, the roasted vegetables, brown sugar and Aarón’s Adobo in a blender or food processor and blend until smooth.
    • 5. Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
    • Chicken Lollipops
    • 1. In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns and oregano with the white vinegar.
    • 2. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours.
    • 3. In a large size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through.
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sandy a la Mode

      January 30, 2013 at 11:43 pm

      those look amazing but DANG it’s a lot of ingredients!!

      Reply
    2. Jenna Wood

      January 31, 2013 at 12:29 am

      This looks a bit complicated, but delicious!

      Reply
    3. lelaniedenso @ tosewwithlove

      January 31, 2013 at 2:54 am

      this looks delicious,. thanks for the recipe!

      Reply
    4. Lolo

      January 31, 2013 at 3:39 am

      Those look so fancy and yummy!

      Reply
    5. Still Blonde after all these YEARS

      January 31, 2013 at 3:54 am

      I love aaron, I an sure this recipe is wonderful

      Reply
    6. Marina

      January 31, 2013 at 7:07 am

      Aaron Sanchez is always talking about spice so this is one recipe I’d love to try!!

      Reply
    7. Jenn @comebackmomma

      January 31, 2013 at 8:22 am

      Sounds delicious. Quite a flavor party!

      Reply
    8. Pam

      January 31, 2013 at 8:36 am

      Those look delicious but a teensy bit complicated. 🙂 I will have to set aside time to try them!

      Reply
    9. diane

      January 31, 2013 at 9:03 am

      I would love for someone to come make me those! I, too, am a little intimidated by the ingredients but they look delicious!

      Reply
    10. Pattie

      January 31, 2013 at 9:24 am

      I love anything by Aaron S. He’s the best! I’m not a meat eater, but the hubster would love these.

      Reply
    11. Lena - @elenka29

      January 31, 2013 at 12:35 pm

      WOW – never even thought of this

      Reply
    12. MultiTestingMom

      January 31, 2013 at 12:37 pm

      Those look fun, fancy and yummy all at once! We always do fun finger foods for SuperBowl!

      Reply
    13. Kathleen Kennedy-Leon

      January 31, 2013 at 12:43 pm

      Excellent. I was just looking for something different to make for Super Bowl Sunday. Thanks for sharing

      Reply
    14. Nickida

      January 31, 2013 at 1:18 pm

      Those look great. I see I need some more spices in my life. I don’t have a quarter of those ingredients.

      Reply
    15. Amanda

      February 01, 2013 at 8:41 am

      They look very yummy and fun! Great for game day!

      Reply
    16. Shari G

      February 02, 2013 at 10:48 am

      WOW Very cool that you got a recipe from one of your favourite chefs. I giggled at the list of the ingredients b/c my favourite chef is Rachael Ray. She has like 5 ingredients, much more my speed. But I know many people who would love to do this recipe, and I bet many have most of those ingredients in the house.

      Reply

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    Hi, I'm Debi!

    Welcome to my world. I am a 40 something year old mom to a lot of kids and a lot of pets. When I am not busy with the kids, grandkids, or animals, I love to do crafts and read.

    I love to knit and can often be found working on a project.

    More about me →

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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