Take one whole chicken wing & locate the joints with the help of your finger. You will find 2 joints in one chicken wing.
With the help of a sharp knife or kitchen sear cut the joints or snap them. You will be left with 3 pieces namely - drumette, wingette or flat & the tip.
Use the drumette & the wingette for this baked chicken lollipop recipe. Keep the tip aside. You may use it later to make some home-made chicken broth.
De-skin the drumette & the wingette or flat with the help of a kitchen knife. Use a kitchen paper towel to pull off the skin. It helps.
Take the de-skinned drumette & loosen or scrap the meat from the tip of one end of the bone. (not the fleshy side).
Once, the meat becomes loose. Push it towards the other end of the bone (the fleshy tip) with the help of your fingers.
Cut off any extra tendons or ligaments.
At this stage, the drumette will resemble a lollipop shape. Repeat the same process for the other drumettes.
Repeat this process with the wingettes or flats too. You will find a sharp thin bone inside each wingette. Snap it off & throw it away.
Keep your lollipoped drumette & wingettes ready for the marinade.