Chicken Lollipops

To make the lollipops from scratch, prepare the chicken drumsticks and slice them into lollipops.
• Use a sharp knife or paring knife to make an incision around the base of the drumstick, near the joint.
• Use kitchen gloves and shears to help trim the knuckle and pull the cut piece up and over to expose the bone.
• Cut and trim away the white stringy tendons using kitchen shears.
• Push the meat down towards the thicker end of the bone, creating a neat and clean appearance with the bone exposed at the bottom of the drumstick.
• Check to see if the drumstick can stand upright. If not, use a sharp knife to slice off the angled part of the leg.

In a small bowl, combine the seasonings from salt to pepper. Mix well.
Place the chicken lollipops on a large plate. Use one hand to hold the drumstick and the other hand to grab the spices and season the chickens one by one.
Gently squeeze the chicken using the hand that’s holding the drumstick to help them adhere.

Preheat your air fryer to 380F. Place the lollipops into the basket with some space between them and spray with oil.
Air fryer at 380F for 20 minutes, open the basket, flip, and cook for an additional 8 minutes. The chicken should be cooked through and golden brown on the outside. The internal temperature at the thickest part should reach at least 175F.
To serve, transfer the lollipops to a large serving plate. Sprinkle with extra dry spices and serve with lemon wedges on the side. Serve warm.

• Oven method: Bake at 400°F for 30 minutes on the middle rack, turning the baking sheet pan around halfway through. Increase the oven to 420°F for an extra 10 to 15 minutes or until the chicken pop skin is crispy.