My favorite meat is the wing meat. It is also the hardest meat to prepare. It is easy if all you do is batter up the chicken wing the way if has been removed from the carcass, fry it, and then put it on a plate and serve it. But to do this is a diservice to your guests. It is a struggle to eat, and messy at best.
They can also be served as an elegant appetizer as a prelude to your haute cuisine. Or you can make up a mess of them as snacks for a football game. They can be cooked after dipping each piece in a gloppy coating, or my preferred method is to form the chicken wings into lollipop-shaped pieces and then roll in flour and spices, fry them up and then dip each piece into a delicious sauce you have prepared (see recipes).
For this recipe, we are going to prepare the wing in such a way that, if you are careful, none of the wing or sauce should end up on your formal attire. And if all you need is a mess of them, you don’t need to be concerned with technique. These will get you into the chicken wing Hall of Fame.
Chicken Lollies (chicken wings)
1/2 cupFlour, all-purpose
2 tspCourse salt
1 tspPepper black
1/2 tspPepper Cayenne
1 tspGarlic powder
3 dashesLouisiana Hot Sauce
96 ouncesOil for frying
If it hasn’t already been done, the chicken wing needs to be cut into three parts: the drumette, the wingette, and the flapper. You can usually buy them cut up, or you can do it yourself.
Rather than explaining how to prepare the chicken lollies, I am going to refer you to two different YouTube videos, and you can choose your favorite. Google:
Either How To Make Chicken Lollipop: Get Curried:Bombay Chef
Or Chicken Lollipops/Drums of Heaven/Calcutta-style/Bong Eats
This is how they look. This rendition is with the wingette not lollied. These take longer to lolly than the drumettes, but it is worth it.
Time: Several hours
Season chicken wings lightly with salt.
Add the eight ingredients to a bowl and mix. Press flour into wings and arrange on a large plate so they do not touch. Refrigerate for 30 minutes.
Heat oil in a deep-fryer, an electric frypan, or skillet to 375 degrees F.
Fry the lollies in the hot oil until the insides are no longer pink at the bone, and the juices run clear usually around 9-12 minutes. Meat temp near the bone should read around 165 degrees. Don’t fry too long or they will be a bit dry.
Drain on paper towels.
Now is the time to get creative.
- You can put dipping sauce in a small bowl. Put the bowl in the center of a plate and arrange the lollies around the bowl.
- You can arrange them on a platter and then drizzle the sauce on the lollies.
- You can invert the lollies so the shafts are pointing up and place them in sauce that has been pooled on individual.
- Or you can serve with multiple dips available.
- 1/2 cup Mayo
- 1/2 cup Whole yogurt
- 3/4 cup Milk
- Onion salt to taste or chopped onion
- Garlic powder to taste
- 1 tsp Dijon mustard
- 2 tsp Lemon juice
- Dill or tarragon (chopped) if available
- Salt and pepper to taste
Add ingredients to a medium bowl, whisk together and set aside
BBQ Sauce (easy)
- 1 1/2 cups Brown sugar
- 1 1/2 cups Ketchup
- 1/2 cup Red wine vinegar
- 1/2 cup Water
- 1 Tbsp Worcestershire sauce
- 2 1/2 Tbsp Dry Mustard
- 2 tsp Paprika
- 2 tsp Salt
- 1 1/2 tsp black pepper
- 2 dashes Hot pepper sauce
In a blender, combine all ingredients. Blend until Smooth
THE BEST CHICKEN DIPPING SAUCE
- 1/2 cup Mayo
- 1 Tbsp Yellow mustard
- 1 Tbsp Dijon mustard
- 2 1/2 Tbsp Honey
- 2 Tbsp BBQ Sauce
Whisk all ingredients together in a bowl.
Can store up to one week.