Goldenchickenlollipopsappetizer Recipes
CHICKEN LOLLIPOPS
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
CHICKEN LOLLIPOPS
They're chicken lollipops - a succulent treat that lives up to the name!
Provided by Israr
Categories Appetizers and Snacks Spicy
Yield 5
Number Of Ingredients 9
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!
Nutrition Facts : Calories 244.5 calories, Carbohydrate 6.3 g, Cholesterol 75.5 mg, Fat 15.7 g, Fiber 0.2 g, Protein 18.1 g, SaturatedFat 4.4 g, Sodium 599.8 mg, Sugar 0.1 g
ISOMALT LOLLIPOPS
Steps:
- Place the lollipop sticks in the designated spots in a 10-pop silicone lollipop mold and put on a parchment-lined baking sheet. Sprinkle each cavity with desired sprinkles. If the lollipop sticks poke out from the cavities, just push them back in.
- Melt the clear isomalt in a small saucepot over medium heat until it's melted completely. Mix in the lemon extract.
- Immediately pour the hot isomalt into a silicone cupcake mold and use that to pour the isomalt into the lollipop mold cavities, filling just slightly below the edge of the mold. Repeat until all the cavities are filled. Allow to set, 20 to 25 minutes.
- Once the lollipops are set, remove them from the mold by flipping the mold over and gently pressing to pop the lollipops out.
CHINESE CHICKEN LOLLIPOPS/ DRUMS OF HEAVEN
Eyes popped out right out of their sockets when I served these at a party for DH's friends. They propmptly shifted allegiance. ;)Lollipops are actually made with chicken wings. You get them readymade too in packs. Flesh in each half of the wing is scraped back to expose the bone so that the top looks like a lollipop. YOu can use whole wings too I guess as long as you can taste the sauce ;) They are traditionally fried but I do not fry stuff too much so tried baking them and preferred that option.
Provided by Girl from India
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Cook the lollipops in salted water for 5 minutes.
- Take them out of the water dry them thoroughly.
- Saute in just the worcestershire sauce for another 5 minutes. Till they are completely dry.
- Mix the rest of the ingredients to make a thick batter as for pancakes. Dip each lollipop into this batter and deep fry.
- Variation: The other option is to bake (a low cholestrol option) these after sauteing them in the worcestershire sauce
- Minus the eggs and the flour from the rest of the ingredients so that it forms a sauce rather than batter.
- Bake or grill at 180C till they are cooked and browned.
- Serve with Schezwan sauce.
Nutrition Facts : Calories 442.9, Fat 21.2, SaturatedFat 6, Cholesterol 287, Sodium 851.2, Carbohydrate 33.7, Fiber 2.9, Sugar 7.7, Protein 29.9
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
GOLDEN CHICKEN "LOLLIPOPS" APPETIZER
A deliciously sweet mixture of sour and spicy for a suprisingly easy and elegant appetizer topped with crushed peanuts for texture. Or even main dish! I prefer to lower the curry for my family's palate.
Provided by SmHerndon
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 423.7, Fat 30.2, SaturatedFat 12.4, Cholesterol 113.2, Sodium 630.9, Carbohydrate 8.8, Fiber 1.2, Sugar 6, Protein 29.1
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