Step 1: French the Drumsticks - Hold a drumstick meat-side up. Using kitchen shears or a paring knife, cut through the skin and tendons about 3/4 inch above the knobby joint, all the way around. Now push the meat firmly downward toward the thick end - it should bunch up into a neat ball. Scrape any remaining bits off the exposed bone with the back of your knife and trim the small "heel" off the end so the bone stands straight. Repeat with all 12 drumsticks.

Step 2: Marinate in Soy-Sriracha - In a large bowl, whisk together the soy sauce, sriracha, vinegar, ginger garlic paste, chili powder, salt, pepper, and sesame oil. Add the frenched drumsticks and toss until every lollipop is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 3: Coat for Crunch - In a shallow dish, mix the cornflour, all-purpose flour, and rice flour. Take each marinated lollipop (leave the exposed bone clean) and dredge it in the flour mixture, pressing gently so it adheres. Shake off the excess. Let the coated lollipops rest for 5 minutes so the coating sets.

Step 4: Air Fry at 400F - Preheat your air fryer to 400F (200C) for 3 minutes. Arrange the lollipops bone-side up in a single layer (work in batches if needed - don't crowd them), and spray lightly with oil. Air fry for 18-20 minutes, flipping halfway through and spraying the second side with oil, until deep golden and the internal temperature hits 165F (74C).

Step 5: Glaze and Garnish - While the lollipops rest for 2 minutes, whisk the ketchup, sriracha, honey, and soy sauce in a small bowl. Brush or toss the hot lollipops in the glaze. Sprinkle with sesame seeds and sliced green onions, and serve immediately.

Step 6: Serve Hot - Stand them upright on a platter (bones make perfect little handles) with small bowls of extra sriracha or schezwan sauce for dipping.