Basic Chicken Lollipops Food

CHICKEN LOLLIPOPS

Steps:

• TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
• On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
• Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!

CHICKEN LOLLIPOP RECIPE BY TASTY

Steps:

• Add all the marinade ingredients to a bowl and mix until fully combined, set aside.
• Slice a full-size chicken wing into three parts along the joints. Discard the wing-tip (or you can save them for making a chicken stock).
• For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.
• For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.
• Place the prepared chicken lollipops in the marinade. Stir and cover. Marinate in the fridge for at least 1 hour.
• Mix all batter ingredients until smooth without lumps.
• Dip the meat end of the chicken lollipops into the batter.
• In a medium-sized pot, heat the oil to 170˚C (340˚F). Deep fry the chicken for 5 minutes or until the batter becomes golden brown and the chicken is cooked throughout.
• Enjoy!

BASIC CHICKEN LOLLIPOPS

Steps:

• 1. Remove and discard wingtip(or save for stock. Cut wing into 2 pieces. Starting with the drumstick like piece cut around the the tip(where the joint was) with a sharp knife to separate the meat from the bone and then scrape and push the meat to the tip with the knife and then finally you should be able to just pull/push the meat to the end to form a lollipop shape. Do the same with the flat piece but you will need to remove the smaller bone also. ( I believe there are youtube videos available showing how to do this if it seems confusing.
• 2. Now that you have made all the pieces into lollipops; sprinkle them with the salt and pepper and let stand for 15 minutes.
• 3. Meanwhile whisk the eggs and combine with the flour to make a batter.
• 4. Dip chicken lollipops(just the meat part) into the batter and then into the bread crumbs and gently drop into your heated oil to fry for about 12-15 minutes until done( they should be at least 165/juices should run clear).
• 5. Enjoy just as they are or with your favorite dipping sauce.

CHICKEN LOLLIPOPS

Steps:

• Trim, cut and push the chicken meat away from one side exposing the bone and soak in brine water(enough water+ plenty of salt). After a few minutes, drain the water off the chicken.
• With the exception of salt and the corn flour, add all the other ingredients (onion, garlic, ginger, turmeric, mixed spices, basil, paprika, black pepper)to the chicken and massage in. Put the seasoned chicken in a sauce and a little bit of water then simmer for 5-10mins.
• Take the chicken out of the sauce pan onto a plate and allow to cool. Add a pinch of mixed spices to the corn flour ready to use. Drizzle oil over the chicken and coat it with the corn flour mixture. Heat oil and deep fry the chicken for 10-15mins. When it starts to turn golden brown, than them in the oil and fry for further 5mins or until golden brown and crispy on the outside.

CHICKEN LOLLIPOPS

Steps:

• In a large mixing bowl, combine bread crumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until bread crumbs are wet.
• With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in a Parmesan bread crumbs. Mix until the "lollipops" are completely covered. The chicken wings should stand up straight with bread crumb side on sheet pan. Bake for 30 minutes or until golden brown

CHICKEN LOLLIPOPS

Steps:

• In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
• Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
• Place the honey and chopped chipotles in a bowl and whisk together.
• Fry the "lollipops" in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
• Place the fried "lollipops" on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.