Chicken lollipop is an hors d'oeuvre popular in Indian Chinese cuisine. Chicken lollipop is, essentially a Frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce.

Chicken lollipop is usually prepared using the middle segment of the chicken wing or thigh; the middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a spicy red batter whose main ingredients include red chili powder, and turmeric; the coated chicken is then marinated for a couple of hours. The marinated chicken is usually deep fried in oil, but another well-known choice includes baking; the exposed bone is sometimes wrapped in aluminum foil.