Chicken Lollipops

Name: Chicken Lollipops
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 tbsp. soy sauce; 12 cloves garlic, roughly chopped; 2 serrano chiles, stemmed and sliced; 1 (2-inch) piece ginger, peeled and roughly chopped; 1 ⁄ 2 cup flour; 1 ⁄ 4 cup cornstarch; 1 tbsp. paprika; 1 ⁄ 4 tsp. red food coloring (optional); 1 egg, lightly beaten; Kosher salt, to taste; 2 lb. chicken wing drummettes, meat pulled to one end, opposite end trimmed; Canola oil, for frying; Coriander chutney, to serve

Serves
serves 6-8

TODD COLEMAN

These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching. For step-by-step instructions for frenching chicken wings, see our guide »

Ingredients

2 tbsp. soy sauce
12 cloves garlic, roughly chopped
2 serrano chiles, stemmed and sliced
1 (2-inch) piece ginger, peeled and roughly chopped
¹⁄₂ cup flour
¹⁄₄ cup cornstarch
1 tbsp. paprika
¹⁄₄ tsp. red food coloring (optional)
1 egg, lightly beaten
Kosher salt, to taste
2 lb. chicken wing drummettes, meat pulled to one end, opposite end trimmed
Canola oil, for frying
Coriander chutney, to serve

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Instructions

Step 1

Combine soy sauce, garlic, chiles, ginger, and 2 tbsp. water in a food processor, and process until smooth. Transfer to a large bowl and stir in flour, cornstarch, paprika, food coloring (if you like), egg, and salt; add chicken lollipops, and toss to coat evenly with the marinade. Cover with plastic wrap and let sit at room temperature for 1 hour, or refrigerate for 4 hours.

Step 2

Pour oil to a depth of 2" in a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, fry chicken lollipops until golden brown and cooked through, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain briefly before serving. Serve with chutney for dipping.

Combine soy sauce, garlic, chiles, ginger, and 2 tbsp. water in a food processor, and process until smooth. Transfer to a large bowl and stir in flour, cornstarch, paprika, food coloring (if you like), egg, and salt; add chicken lollipops, and toss to coat evenly with the marinade. Cover with plastic wrap and let sit at room temperature for 1 hour, or refrigerate for 4 hours.
Pour oil to a depth of 2" in a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, fry chicken lollipops until golden brown and cooked through, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain briefly before serving. Serve with chutney for dipping.