Chicken Wing Lollipop Appetizer Recipes

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!

Steps:

• Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean.
• Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry.
• Preheat the oven to 350 degrees F.
• Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
• Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside.
• While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings.
• Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat.
• Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds.

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.

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.

Steps:

• 1. Cut the chicken wings and make.lollipops from it.
• 2. Take corn starch and all purpose flour in a mixing bowl and mix all the ingredients. Make a thick batter for the lollipops.
• 3. Mix the batter nicely with the lollipops and marinate for 3 to 4 hours.
• 4. Heat oil in a deep vessel pan in medium flame. When hot enough add the marinated lollipops one by one into the oil.
• 5. Lower the flame of the gas to low and fry the lollipops for 7 to 8 minutes or till crisp golden.
• 6. Remove them in a absorbent paper to absorb any excess oil.
• 7. Garnish them in a plate and serve with schezwan sauce or sweet chilly sauce.
• 8. Read the full directions https://www.hassanchef.com/2019/06/chicken-lollipop-recipe-lollipop-chicken.html

Steps:

• Cut chicken wings into three sections; discard wing tip sections. , In a small shallow bowl, combine butter and garlic powder. In another bowl, combine the remaining ingredients. Dip chicken into butter mixture, then into crumb mixture. , Place on greased baking sheet; bake at 350° for 50-60 minutes or until chicken juices run clear.

Steps:

• Cut off the tips of the chicken wings, use them for making stock. Halve the wings at the joints.
• With a small knife, scrape the meat down the bones as far as possible to make a plump drumstick. Remove the thinner bone from the pieces with 2 bones and scrape the meat down the bone.
• Mix the first 8 ingredients together, marinate and cover the chicken drumsticks overnight in the refrigerator. When ready to bake, place each one on a non-stick baking sheet.
• Bake at 425° degrees F. for approximately 30 minutes or until the juices run clear.
• Remove from oven and roll each one in sesame seeds. Cool slightly and place each one in a paper baking cup and serve.

Steps:

• With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a "chicken lollipop." Remove any flesh left on the thin end with a clean towel.
• Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs.
• Preheat oven to 350 degrees F. Place "chicken lollipops" on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately.

Steps:

• In a large mixing bowl, combine bread crumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until bread crumbs are wet.
• With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in a Parmesan bread crumbs. Mix until the "lollipops" are completely covered. The chicken wings should stand up straight with bread crumb side on sheet pan. Bake for 30 minutes or until golden brown

Steps:

• Boil the wings for approximately a half hour to cook off all the fat.
• Drain in a colander and rinse off any remaining fat particles.
• In a food processor, combine the 3 heads of garlic, olive oil and Tabasco sauce.
• Puree until smooth.
• In a dish combine the cheese, breadcrumbs and pepper.
• Mix well.
• Dunk the cooked wings into the garlic puree and then immediately into the dry mixture to coat.
• Place in a shallow baking dish.
• Repeat until all wings are coated.
• Bake in 425 degree oven for 35 minutes. This will make them crunchy and brown.
• Check them at approximately 25 minutes, depending on the size of the wings they may already be done and you don't want the breading to burn.
• Remember, they are already cooked since they were boiled first so once the crust is browned they can be taken out.
• Every oven varies as does the chicken size so watch them carefully.
• Once they burn they don't taste the same. Enjoy!
• These will keep overnight if you want to make them a day ahead. I bread them and then put them in the fridge. This way all I need to do is pop them in the oven once my guests arrive. They take approximately 45 minutes if I make them this way, but check them at 30 minutes again to be safe.

Steps:

• Seperate 24 chicken wings at upper wing joint. Remove skin.
• Scrape flesh from small end of bone to top knuckle, forming a lollipop shape. Place in shallow dish.
• Pour marinate over chicken and cover. Refrigerate overnight.
• Reserving marinade, barbeque chicken for 6-8 minutes per side until golden crispy.
• Bring marinade to hard boil for 1 minute to make dipping sauce. Top with crushed roasted peanuts.