How to make Drums Of Heaven (Chicken Lollipops) -

A famous deep fried Chinese starter served with sichuan sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Wings (चिकन विंग्स), Carrots (गाजर)

Cuisine : Chinese

Course : Snacks and Starters

Drums Of Heaven (Chicken Lollipops)

Drums Of Heaven (Chicken Lollipops) Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Drums Of Heaven (Chicken Lollipops) Recipe

  • Chicken Wings 24

  • Carrots 1/2 inch cubes 3 medium

  • French beans cut diagonally 10-12

  • Broad beans (sem ki phalli/papdi) cut diagonally 10-12

  • Brinjal slit 4-5 small

  • Green peas 1/2 cup

  • Potatoes 1/2 inch cubes 3 medium

  • Onion sliced 2 medium

  • Green chillies seeded and chopped finely 2-3

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Yogurt 2 tablespoons

  • Fresh fenugreek leaves (methi) chopped 1/2 bunch

  • Fresh coriander leaves 2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Oil 3 tablespoons


Step 1

Clean, wash, cut wingtips, remove thin bone and pull the flesh to one end of the thick bone. Mix garlic paste, one teaspoon chilli paste, spring onion greens, soy sauce, vinegar, white pepper powder, MSG and salt.

Step 2

Marinate the chicken wings in this mixture and leave aside for two hours, preferably in the refrigerator.

Step 3

Meanwhile mix refined flour, cornflour, eggs, salt, six tablespoons of oil, remaining red chilli paste with some water if required. Whisk thoroughly to make a thick batter of pouring consistency.

Step 4

Rest the batter for fifteen to twenty minutes. Heat sufficient oil in a wok, dip the marinated wings in the batter and deep-fry for three-four minutes on medium heat, stirring frequently or until crisp and golden brown. Drain on absorbent paper and serve hot with Sichuan sauce.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.