CHICKEN LOLLIPOPS
They're chicken lollipops - a succulent treat that lives up to the name!
Provided by Israr
Categories Appetizers and Snacks Spicy
Yield 5
Number Of Ingredients 9
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!
Nutrition Facts : Calories 244.5 calories, Carbohydrate 6.3 g, Cholesterol 75.5 mg, Fat 15.7 g, Fiber 0.2 g, Protein 18.1 g, SaturatedFat 4.4 g, Sodium 599.8 mg, Sugar 0.1 g
ASIAN STYLE CHICKEN LOLLIPOPS
The possibilities are endless with chicken lollipops...you can make them into anything that you would normally make a regular chicken wing into BUT they are easier,less messy and fun to eat.P.S. this is not my picture...I pull the meat further up the bone to extend over the end actually.
Provided by Chris T. @chrisb64
Categories Chicken
Number Of Ingredients 13
Steps:
- Make chicken lollipops as I have instructions for on my basic chicken lollipop recipe or check on you tube for instructional video if you are confused.
- whisk five spice,sesame oil,soy sauce,rice wine,oyster sauce,chili flakes together and pour over chicken in a non reactive bowl and toss to coat, cover and refrigerate to marinate for 6 hours or more.
- when ready to cook , heat oil.
- Add cornstarch to the bowl with the chicken and marinade and toss well to coat. Fry each piece until golden brown and juices are clear. Set on paper towel to drain.
- Heat Hoisin sauce in microwave until warm then put all chicken wings in clean large bowl and gently toss with warm hoisin sauce...removed to serving dish and sprinkle with sesame seeds and chopped scallion.
CHICKEN LOLLIPOP RECIPE BY TASTY
Here's what you need: full-size chicken wings, oil, chilli powder, ginger garlic paste, pepper, salt, soy sauce, flour, cornflour, chilli powder, egg, water
Provided by Evelyn Liu
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
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!
CHICKEN LOLLIPOPS
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
CHINESE CHICKEN LOLLIPOPS/ DRUMS OF HEAVEN
Eyes popped out right out of their sockets when I served these at a party for DH's friends. They propmptly shifted allegiance. ;)Lollipops are actually made with chicken wings. You get them readymade too in packs. Flesh in each half of the wing is scraped back to expose the bone so that the top looks like a lollipop. YOu can use whole wings too I guess as long as you can taste the sauce ;) They are traditionally fried but I do not fry stuff too much so tried baking them and preferred that option.
Provided by Girl from India
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Cook the lollipops in salted water for 5 minutes.
- Take them out of the water dry them thoroughly.
- Saute in just the worcestershire sauce for another 5 minutes. Till they are completely dry.
- Mix the rest of the ingredients to make a thick batter as for pancakes. Dip each lollipop into this batter and deep fry.
- Variation: The other option is to bake (a low cholestrol option) these after sauteing them in the worcestershire sauce
- Minus the eggs and the flour from the rest of the ingredients so that it forms a sauce rather than batter.
- Bake or grill at 180C till they are cooked and browned.
- Serve with Schezwan sauce.
Nutrition Facts : Calories 442.9, Fat 21.2, SaturatedFat 6, Cholesterol 287, Sodium 851.2, Carbohydrate 33.7, Fiber 2.9, Sugar 7.7, Protein 29.9
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