Chicken Lollipop Recipe By Tasty

CHICKEN LOLLIPOPS

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!

CHICKEN LOLLIPOP RECIPE BY TASTY

Steps:

• Add all the marinade ingredients to a bowl and mix until fully combined, set aside.
• Slice a full-size chicken wing into three parts along the joints. Discard the wing-tip (or you can save them for making a chicken stock).
• For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.
• For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.
• Place the prepared chicken lollipops in the marinade. Stir and cover. Marinate in the fridge for at least 1 hour.
• Mix all batter ingredients until smooth without lumps.
• Dip the meat end of the chicken lollipops into the batter.
• In a medium-sized pot, heat the oil to 170˚C (340˚F). Deep fry the chicken for 5 minutes or until the batter becomes golden brown and the chicken is cooked throughout.
• Enjoy!

CHICKEN LOLLIPOPS | TRAEGER GRILLS

Steps:

• Using a sharp knife or a pair of kitchen shears, cut through the skin and tendons all the way around a drumstick just below the knuckle. Push the meat down to the large end and cut or pull the remaining skin and cartilage off the knuckle. Remove the small bone against the leg and trim away any remaining tendons. Repeat with the remaining drumsticks.
• Season the chicken with Traeger Pork & Poultry Rub. Wrap the bones of the drumsticks with small pieces of aluminum foil to keep them from burning. Refrigerate the chicken for 1 hour to allow the flavors of the rub to permeate the meat.
• When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Place the chicken lollipops directly on the grill grates. Close the and smoke for 30 minutes.
• Remove the chicken from the grill and increase the Traeger temperature to 350°F. Preheat with the lid closed for 15 minutes. Add the butter to a baking dish or aluminum roasting pan and place on the grill to melt while it comes to temperature.
• Add the chicken lollipops to the pan with the melted butter and turn to coat, then arrange so the bones stick up straight. Close the lid and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 40 minutes.
• Meanwhile, warm the Traeger BBQ Sauce in a small saucepan on the stove over low heat. Add a few squirts of Louisiana Hot Sauce, if desired. The sauce should be thick enough to coat the drumsticks, but not gluey; thin with a bit of the melted butter if needed. Cover to keep warm until ready to use.
• Dip or brush the lollipops in the BBQ sauce until completely coated.
• Increase the Traeger temperature to 450°F. Place the chicken directly on the grill grates, close the lid, and cook until the internal temperature reaches 175°F, the sauce has caramelized, and the skin is starting to crisp, about 10 minutes more. Keep an eye on the lollipops to make sure that the glaze doesn't burn. Enjoy!

CHICKEN LOLLIPOPS

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.

COOKIE LOLLIPOPS

Steps:

• In a microwave, melt white chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Twist apart sandwich cookies. Dip the end of each Popsicle stick into melted chips; place on a cookie half and top with another half. , Place cookies on a waxed paper-lined baking sheets; freeze for 15 minutes. Reheat chip mixture again if necessary. Dip frozen cookies into mixture until completely covered; allow excess to drip off. Return to the baking sheet; freeze 30 minutes longer or until set., Melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.