Description
Deliciously crispy chicken lollipops coated in a flavorful batter and served with a spicy sweet sauce.
Ingredients
Scale
- 10 whole chicken wings (about 900g/2lbs)
- 500ml oil for deep frying (approx. a little over 2 cups)
- 60 g cornflour (cornstarch in USA)
- 1/2 tsp baking powder
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
- ½ tsp paprika
- 60 g plain (all-purpose) flour
- 1 tbsp Chinese rice vinegar
- 120 ml cold water
- 1 tbsp minced ginger
- 4 tbsp honey
- 3 tbsp light brown sugar
- 4 tbsp dark soy sauce
- 2 tbsp sriracha chilli sauce
- 3 spring onions (scallions) (finely sliced)
Instructions
- Take one of the chicken wings and place it on a secure cutting board. Using a sharp knife, carefully cut the wing into three pieces – slicing at the joints. Discard the pointy tips of the wings.
- Take the middle piece of the wing and carefully cut the meat around the bone at the thickest end. You don’t want to cut any meat off, you just want to detach it from the bone at one end.
- Push the chicken flesh down the two bones, using your fingers until the meat is pushed down to the end. It takes a little bit of effort, and you may need to carefully use your knife a couple of times to detach any meat you can’t push down.
- Once the meat has been pushed down the two bones, the smaller bone can be removed. Simply pull and twist the smaller bone and it will come free.
- Take the larger piece of the chicken wing you cut earlier and cut the chicken away from the bone – this time at the thin end. Push the chicken flesh down using your fingers until the meat is pushed down to the end.
- Repeat with the remaining wings. You should have 20 chicken lollipops altogether.
- Preheat the oven to its lowest setting – this is for keeping the wings warm, as you’ll need to cook in two batches.
- Heat the oil over a medium heat in a large, thick-based pan that is suitable for deep frying, until it reaches 175C/350F. Alternatively, you can use a deep-fat fryer.
- While the oil is heating, mix the cornflour, baking powder, garlic salt, pepper, and paprika together in a large bowl.
- Place the chicken wings in the bowl and toss to coat them evenly in the coating. Remove the wings from the bowl and place on a plate.
- Add the flour, rice vinegar, and water to the remaining cornflour that’s left in the bowl and mix, using a balloon whisk until combined.
- Dip a chicken wing in the wet batter and turn to coat. Allow any excess batter to drip off and carefully add to the hot oil to deep fry.
- Repeat with the remaining wings. You should be able to cook up to 10 chicken wings at a time if your pan is large enough.
- Cook for 6-8 minutes, moving the chicken around in the pan a couple of times to prevent it sticking together.
- Once cooked, remove the chicken from the oil and place on a baking tray and place in the oven to keep warm, while you cook the second batch.
- Repeat with the remaining wings.
- Whilst the chicken lollipops are cooking, make the sauce by adding all of the sauce ingredients to a small saucepan.
- Stir together and bring to the boil. Turn down the heat and allow to bubble gently for 2 minutes, then turn off the heat.
- Place the chicken lollipops on a tray or plate. If you like, you can wrap the very ends of the bones in a little foil.
- Serve the chicken lollipops with the sauce and garnish with a sprinkling of chopped spring onions (scallions).
Notes
- These chicken lollipops are perfect for parties and gatherings.
- Adjust the spiciness of the sauce by adding more or less sriracha according to your taste.
- Consider marinating the chicken wings for 30 minutes for more flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Asian
Nutrition
- Serving Size: 5 lollipops
- Calories: 350
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg