Using a sharp knife, make a cut around the base of each chicken drumette or wing.
Push the meat down towards the thicker end of the bone to create the lollipop shape.
In a bowl, mix together the flour, cornstarch, garlic powder, onion powder, salt and pepper.
In a separate bowl, whisk together the egg and water.
Dip each chicken lollipop into the egg mixture and then coat it in the flour mixture, shaking off any excess.
Heat oil in a deep fryer or a large pot over medium high heat
carefully drop the chicken lollipop into the hot oil and fry until golden brown and crispy, about 8-10 minutes.
Remove from the oil and drain on a paper towel.
Serve hot with sweet and spicy dipping sauce on the side.