recipes by Loy Carlos for ...

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CLASSIQUES

CUISINES​​

Method

 

To lollipop chicken, cut the “drumstick" side of the chicken wings from the rest.  From the small bone side, detach the meat by taking a small knife and scraping down towards the big bone.  When all the meat is detached, make an “O” with your fingers and run the meat through until the skin folds underneath and makes a “lollipop”.  With the leftover wing, cut through the joint between the tip side and the wide “double boned side.”  Discard tips.  In a large bowl or casserole tray, toss the lollipops and wings with all ingredients of the marinade until well coated and marinade is evenly colored and distributed.  Marinate for at least 4 hours.
 
Meanwhile, make the sauce and set aside (or refrigerate).
 
Deep fry the marinated chicken in a fryer or a cast iron pan over high heat.  Fry until the chicken is golden brown and slightly caramelized at the edges.  Make sure that chicken is cooked thoroughly but be careful not to burn it.  The length of time varies depending on size and temperature of the chicken wings.
 
Dip the chicken immediately in the sauce after cooking. Then place on a platter or plate. Continue until all the wings are cooked.  Drizzle some more sauce over the chicken just before serving.
 

GARLIC CHICKEN LOLLIPOPS
 
Ingredients
 
12-14 large chicken wings
Canola or vegetable oil for deep frying
 
Marinade
 
1 pint buttermilk
1 tbsp Siracha
1 tbsp soy sauce
1 tsp salt
1 tsp pepper
2 cloves of garlic, grated
1 tsp grated fresh ginger
 
Sauce
 
¼ cup soy sauce
¼ cup honey
half a lemon
1 tsp Siracha
2 cloves garlic, grated
1 tsp ginger powder