Pop the joint between the drummette and the flat part of the wing. Cut between the bones to separate the two parts. Then, set aside the drummette. Hold the flat so it looks like a letter V. Grab each arm of the V and then twist downwards and force the bones out. Cut the tip off to remove the flat and then discard the wing tip. (If you are using drummettes only, continue to the drummette section.)

With the flat, twist the smaller bone out, and discard. Scrape the meat down carefully with a knife to form a lollipop. Next, turn the meat inside out. You will form a sphere at the end of the bone.

Repeat with the drummette. We need to expose the bone at the flat end. Cut through the tendons, muscle, and skin, so the meat comes away from the bone. Again, scrape the meat down towards the end of the bone. Turn the meat inside out again to form a lollipop sphere at the end of the bone.

Repeat lollipop process with all chicken wings.

Preheat the oven to 350°.

Pour vegetable oil into a heavy pot or deep fryer. Heat until the oil reaches 350°.

Fry chicken lollipops six at a time (so the oil does not cool down too much) until a golden brown. It should take 6-8 minutes. Drain the wings individually from the pot with the slotted spoon or spider. Move with tongs to a wire rack set above a paper towel covered baking sheet. Repeat with the remaining lollipops.

Prepare the lemongrass by trimming both ends. Chop the root end off and remove at least two inches at the top end. Cut the stalk in half lengthwise. Peel off and throw away the outside tough layers. Using a meat mallet, smash the lemongrass so that the oils are released.

In an oven-safe sauce/frying pan, stir together the honey, ginger, orange juice, soy sauce, and the red pepper flakes.

Put the lemon grass in the sauce/frying pan. If it is too long, cut it in half to fit in the pan.

Bring the sauce to a simmer, over medium heat stirring occasionally, for ten minutes. This will help the sauce to thicken and make it sticky.

Add the fried lollipop wings to the sauce/frypan, and put the pan in the oven.

Cook the wings in the sauce. Flip and baste them after 10 minutes, then return to oven and cook for another 10 minutes.

Transfer finished wings to a serving dish.

Now it's time to have fun. Choose your garnish and sprinkle onto the wings.

Diagonally cut green onions (also known as scallions) are the traditional garnish used often in Chinese food. They provide a tender bite in contrast to the crispy, spicy, sweet, and savory wings.

I like to use both black and regular roasted sesame seeds to provide a slight crunchy texture, and color contrast.

Sprinkle finely minced red bell pepper for an added splash of color.

Chives could be used instead of green onions. Give a refined "restaurant quality" garnish to the dish. Sprinkle some finely chopped chives around the dish. Then, place some pieces that are about 1 inch long in the center of the dish as the last touch.