Chinese Lollipop Wings
Reprinted with permission from Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic by Rebecca Lang (Ten Speed Press).
Photo: John Lee
Chinese Lollipop Wings
Serves 4
Drumettes are the parts of wings that look like tiny drumsticks. They are perfect for appetizers or tailgating before a big game. Using a paring knife to transform them into the shape of lollipops takes a little time, but it’s worth the oohs and aahs from hungry fans.
5 cloves garlic, peeled
1 (2-inch) piece fresh ginger, peeled and sliced
11?2 teaspoons kosher salt
1 tablespoon hot chile sauce, such as Sriracha
2 tablespoons soy sauce
2 teaspoons light sesame oil
1 egg, beaten
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1?2 teaspoon ground white pepper
2 pounds chicken drumettes
Peanut oil, for frying
Cilantro, chopped, for serving
To make the marinade, process the garlic and ginger in a food processor fitted with the metal blade until finely chopped. Add the salt, chile sauce, soy sauce, sesame oil, egg, cornstarch, flour, and pepper and pulse twice to combine. Transfer the marinade to a large mixing bowl.
To form the lollipops, grab the exposed bone at the end of each drumette and use a paring knife to push all of the meat to the other end, exposing the bone and forming a rounded lump of meat at one end (to look like a lollipop). The bone should be stripped of all meat to form about a 1-inch stick for the lollipop. Transfer the chicken to the bowl with the marinade, toss to coat, cover, and refrigerate for 1 hour.
In a deep fryer or large, deep stockpot, heat 2 inches of peanut oil over high heat to 350°F. Set a wire rack over a rimmed baking sheet.
Remove the chicken from the marinade and discard the marinade. Carefully place the lollipops in the hot oil. Fry for 6 to 8 minutes, or until golden brown. Maintain a frying temperature of 325°F. Drain the lollipops on the wire rack.
Serve sprinkled with cilantro
More chicken wing recipes:
Malaysian ‘Mamak’ Fried Chicken
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