Pat the chicken drumettes dry with paper towels. Use a boning knife to trim any excess fat and gently loosen the skin at the narrow end, shaping the drumette into a lollipop form.
In a small bowl, whisk together soy sauce, minced garlic, and honey to create a flavorful marinade. Place the shaped drumettes into the marinade, ensuring they are well coated, and refrigerate for at least 30 minutes to deepen the flavor.
Heat vegetable oil in a deep-fryer or heavy-bottomed pot to 180°C (350°F). Use a thermometer to keep the temperature steady, ensuring a crisp exterior without burning.
Remove the chicken from the marinade, letting excess drip off. Lightly coat each piece with cornstarch by pressing gently into the surface, creating a thin, even shell that will turn crispy when fried.
Carefully lower the coated drumettes into the hot oil in batches, avoiding overcrowding. Fry for about 8–10 minutes, turning occasionally, until they are golden brown and crispy, with a crackling sound as they turn.
Transfer the fried chicken lollipops to a wire rack set over paper towels to drain excess oil. Let rest for 2–3 minutes to allow the crust to set and stay crisp.
Mix the remaining honey with a splash of soy sauce if desired, then toss the chicken lollipops in this glaze or serve as-is. Garnish with sliced scallions for a fresh, onion-y bite.
Serve immediately while hot and crispy, encouraging messy fingers and nostalgic bites. Enjoy the juicy, crackly texture with a side of napkins for the sticky fun.
