Chicken wing lollipops are often served at children’s parties because they are easy to handle and are fun to eat.

However, preparing them was once a tedious task because you had to divide each wing into two, then push the meat to the top of the bone so each piece resembled a chicken drumstick.

Nowadays, many supermarkets sell chicken wings already fashioned into lollipops. Thus cooking them is easier than ever.

You don’t have to confine chicken lollipops to children’s parties, however. These drumettes (as they’re sometimes called) can be fun food for grown-ups, too.

Elevate their flavor by dredging them in herbs or Italian seasoning. You can even make your own herb blend by mixing together dried herbs such as rosemary, basil, thyme and sage.

Personally I prefer to use Herbes de Provence because they contain dried lavender, which is very fragrant and adds a floral scent to the mixture. It’s hard to find Herbes de Provence in Manila, but if you have relatives living abroad, perhaps you can ask them to send you a bottle or two.

Another way to elevate chicken lollipops is to serve them with savory dips, instead of just plain ketchup. Try steak sauce, sour cream, chili sauce, barbecue sauce or honey mustard dip (recipe follows). But if you insist on ketchup, mix it with some Worcestershire sauce, to add some zing.

Herbed chicken wing lollipops

1 kg (around 20 pieces) chicken wing lollipops
1 to 2 eggs
¼ c Herbes de Provence or Italian seasoning, or your own blend of dried herbs
1 ½ c all-purpose flour
Salt
2 c corn oil or vegetable oil

Wash the chicken wing lollipops well then pat them dry with paper towels.

Beat the eggs in a bowl until foamy. Mix together the Herbes de Provence and the all-purpose flour.

Dip the chicken wings, one at a time, in the beaten eggs then dredge them in the flour mixture. Season lightly with salt.

Heat oil in a deep frying pan to medium heat. Fry the chicken wings, about six pieces at a time (do not overcrowd the pan), in the hot oil, about five minutes on each side, turning once.

Transfer each batch of the cooked wings to a plate lined with paper towels or absorbent paper. Arrange them on a serving platter and serve immediately.

Suggested dips: sour cream, chili sauce, your favorite bottled steak sauce or barbecue sauce, teriyaki sauce and honey mustard dip (recipe follows). Makes 4 to 5 servings.

Honey mustard dip
½ c mayonnaise
½ c honey
2 tbsp yellow mustard

Combine together the mayonnaise, honey and mustard and blend until smooth.