Serves: 2-3
Marinade Ingredients
- chicken wings - 1-2lbs
- 1 cup buttermilk (or half cup yoghurt mixed with half cup milk)
- 1/4 tsp. garlic paste
- 1/4 tsp. ginger paste
- 1/2 tsp. salt
- 1/2 tsp. black pepper powder
- 1 tsp. red cayenne pepper
- Half a lemon - juice
- 1 tsp. soy sauce
Other Ingredients
- 1 egg
- 2 tbsp. milk
- 2 tbsp. any hot sriracha or ketchup
- 6 tbsp plain/all purpose flour
- 4 tbsp. cornflour
- 1/4 tsp baking powder
- 1 cup breadcrumbs
- oil for deep frying
Prepping Instructions
Frenching the Wings
Watch this video to learn how to french a wing into chicken lollipop.
How to cut wings into chicken lollipop
Marinate
Marinate the chicken lollipop in marinade ingredients and refrigerate for 2 hours or overnight.
Frying
Take the lollipops out of the marinade and shake off the excess marinade (do not wash it off).
Beat eggs in a bowl with the milk and Sriracha sauce.
Mix the flour, cornflour and baking powder in a plate (season with salt and pepper) and the breadcrumbs in a separate plate.
Roll the lollipops one at a time in the flour mixture, then dip them in the egg mixture and lastly coat them with breadcrumbs.
For a crispier coating, give them a second coating by dipping them in the egg and then the breadcrumbs again.
Rest the chicken lollipops aside for 10 minutes as this helps the breading to stick.
Fry the lollipops for 10 minutes in a deep pan with heated oil. Fry a few chicken lollipops at a time on medium low heat until golden. Drain off any excess oil using paper towel.
Serve hot.
