Chicken lollipop is essentially a frenched chicken what?

Chicken lollipop is essentially a frenched chicken winglet.

To “French” a chicken piece means to cut and scrape the meat away from part of the bone, then push the remaining meat toward one end. The result resembles a small lollipop: a rounded portion of meat sits above an exposed bone that functions as a handle. In the classic preparation, the winglet is usually marinated, coated in a seasoned batter, and deep-fried.

The winglet is the middle section of a chicken wing, between the drumette and the wing tip. Recipes and restaurants sometimes adapt the technique to other parts, including drumsticks or portions of the thigh, which explains why those answers can sound plausible. However, the standard definition of chicken lollipop identifies the frenched winglet.

Chicken lollipop is a popular Indian fried appetizer, particularly associated with Indo-Chinese restaurant cooking. It is often served hot with a spicy red sauce or chutney. “Lollipop” describes the shape and serving style, not a separate anatomical cut of chicken.