Chinese Lollipop Wings
Reprinted with permission from Fried Chicken (Ten Speed Press, 2015).
Yield: 4 servings
5 cloves garlic, peeled
1 2-inch piece fresh ginger, peeled and sliced
1 1/2 teaspoons kosher salt
1 tablespoon hot chili sauce (Lang recommends 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 as needed for frying
chopped cilantro as needed for garnish
Process garlic and ginger in a food processor fitted with the metal blade until finely chopped. Add salt, chili sauce, soy sauce, sesame oil, egg, cornstarch, flour, and pepper and pulse twice to combine. Transfer marinade to a large mixing bowl.
To form lollipops, grab exposed bone at end of each drumette and use a paring knife to push all meat to the other end, exposing the bone and forming a rounded lump of meat at 1 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 chicken to bowl with marinade, toss to coat, cover, and refrigerate for 1 hour.
In a deep fryer or large, deep stockpot, heat 2 inches peanut oil over high heat to 350 degrees. Set a wire rack over a rimmed baking sheet.
Remove chicken from marinade and discard marinade. Carefully place lollipops in hot oil and fry 6 to 8 minutes, or until golden brown. Maintain a frying temperature of 325 degrees. Drain lollipops on wire rack. Serve sprinkled with cilantro.
*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.
Yield: 4 servings
5 cloves garlic, peeled
1 2-inch piece fresh ginger, peeled and sliced
1 1/2 teaspoons kosher salt
1 tablespoon hot chili sauce (Lang recommends 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 as needed for frying
chopped cilantro as needed for garnish
Process garlic and ginger in a food processor fitted with the metal blade until finely chopped. Add salt, chili sauce, soy sauce, sesame oil, egg, cornstarch, flour, and pepper and pulse twice to combine. Transfer marinade to a large mixing bowl.
To form lollipops, grab exposed bone at end of each drumette and use a paring knife to push all meat to the other end, exposing the bone and forming a rounded lump of meat at 1 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 chicken to bowl with marinade, toss to coat, cover, and refrigerate for 1 hour.
In a deep fryer or large, deep stockpot, heat 2 inches peanut oil over high heat to 350 degrees. Set a wire rack over a rimmed baking sheet.
Remove chicken from marinade and discard marinade. Carefully place lollipops in hot oil and fry 6 to 8 minutes, or until golden brown. Maintain a frying temperature of 325 degrees. Drain lollipops on wire rack. Serve sprinkled with cilantro.
*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.