How to make it

  • Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
  • Combine salt, pepper, garlic powder, and cayenne pepper, then rub into the chicken lollipops. Cover and marinate in the refrigerator for at least one hour.
  • Place the flour on a plate and dredge the lollipops. Pat off any excess.
  • Preheat the oil then deep-fry chicken lollipops for 6 to 8 minutes or until golden. Drain on paper towels to remove excess oil.
  • Make the guava barbecue sauce: Blend all the ingredients and simmer the sauce for 2 minutes.
  • Place the barbecue sauce in a bowl and toss in the hot chicken lollipops until well-coated. Serve with a garnish of sesame seeds.
  • Sauce-storing tip: You can use the glaze for other meats or as barbecue sauce. The sauce should be good for five days when kept in an airtight container.

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