Fried Chicken Wing Lollipops
This interesting twist on everybody's favorite part of the bird is great as a snack and appetizer, or take to a potluck.
Fried Chicken Wing Lollipops Recipe
Ingredients
For the Chicken
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2 Chicken Wing Drummettes Per Person
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Panko Bread Crumbs
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1 Cup Milk
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2 Eggs
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½ Cup Flour
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Salt to Taste
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Pepper to Taste
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1 Tsp Garlic Powder
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1 Tsp Cayenne Powder
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Oil for Deep Frying
For the Hot Sauce
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1 Cup Ketchup
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¼ Cup Hot Chili Sauce (more if you want it hotter)
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3 Tsp Soy Sauce
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3 Tsp Rice Wine Vinegar
Instructions
For the Chicken
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To cut the lollipops see the method on this video. It’s better than me trying to explain it.
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Make a breading station of 3 bowls:
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one with the eggs and milk beaten together;
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one with the flour; and
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one with the Panko.
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Season the flour and Panko with equal amounts of salt, pepper, cayenne and garlic powder.
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Dip the lollipops in the flour, then the egg and then into the breadcrumbs, insuring that all the flesh of the chicken gets a good coating. I like to repeat the stage with the egg and Panko to make sure it gets a double coating, which makes it really crunchy.
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Refrigerate the lollipops for 30 minutes (to help the coating set).
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Heat 3 inches of oil in a deep pan to 350 degrees Fahrenheit.
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Fry the lollipops in batches for four minutes.
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Drain on paper towel and sprinkle with salt.
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Place the wings in a 350 degrees Fahrenheit oven for a further six minutes to ensure they are cooked thoroughly.
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Serve with the hot sauce.
For the Hot Sauce
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Combine all the ingredients in a saucepan and heat until amalgamated.