Take 7 to 8 whole chicken wings. Cut each wing to separate the bigger segment and the smaller segment of the wing.

To prepare the bigger segment, cut the meat and skin loose from the bottom part of the bone, then while squeezing the bone tightly, push the meat to the top part of the bone and flip the meat inside-out to create the chicken lollipop.

For the smaller segment of the wing that has 2 bones, start by cutting the 2 bones apart on the end where there's more white cartilage, pull the 2 bones apart, and push the meat to the other end and flip the meat inside out. Remove the smaller bone by twisting it off. You should end up with a total of 14 to 16 chicken lollipops.

In a medium-sized non-reactive bowl like glass or stainless steel, add in 1/4 cup of chickpea flour, 2 tbsp of cornstarch, 2 tbsp of red chili powder (can decrease or omit this for milder version), 2 tbsp of ginger garlic paste, 2 tbsp of fresh ginger chopped, 2 tbsp of fresh garlic chopped, 2 eggs, 1/2 tsp of cumin powder, 1/2 tsp of garam masala, 1 tsp coriander powder, 1 tsp ground black pepper, juice from 1 lime, 3 green chilies chopped (can decrease or omit this for milder version), 1 tbsp of soy sauce, 1/4 tsp of red food coloring, and salt to taste - I usually add 1 to 2 tsp.

Mix this very well till uniform. Add in the chicken lollipop pieces, and mix to make sure all the pieces are well coated. Cover with plastic, and let this marinate in the fridge for 3 to 4 hours.

When the lollipops have marinated, fill a wok with oil about 1-inch of the way up, and turn on the heat to medium-high.

When the oil is hot, fry the chicken lollipop pieces, about 4 pieces at a time. Fry each batch for about 4 to 5 minutes, turning the pieces once or twice during that time.

Take the pieces out and rest them on a plate lined with paper towels.

Serve immediately with your favorite sauce, or by itself as there is plenty of flavor in the chicken lollipops. Enjoy!