Spicy Asian Chicken Lollipops Recipes

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GUEST CONTRIBUTOR



Guest Contributor image

Valentine's Day couldn't be any better with these spicy Chicken Lollipops, courtesy of Chef Saul Montiel of Cantina Rooftop and Stage 48 in New York City. The restaurant features a live performance space that rivals major concert halls, a high-octane nightclub and, of course, an exceptional Mexican dining experience. The Chicken Lollipops are from Chef's Valentine's Day weekend menu, served February 14-17, at the restaurant. Not in Manhattan? No worries, Chef shares a recipe you can make at home-just a sampling of the full menu of delights he has planned to celebrate love. Don't miss these other recipes shared by Chef Saul: Fava Bean Tlacoyo Shrimp Aguachile

Provided by By Guest Contributor | February 12, 2019 8:01 pm

Yield -

Number Of Ingredients 12

1 cup cornstarch
1/2 cup flour
1 cup cold water, plus more if necessary
2 pounds chicken wingettes
As needed oil for deep frying
For Garnish toasted sesame seeds
1 cup bottled hoisin sauce
1/2 cup dark soy sauce (or regular soy sauce)
1/3 cup sambal oelek (chili sauce)
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/3 fresh garlic, minced

Steps:

  • 1 Fill a large pot halfway with oil and preheat to 300°F. 2 Set a rack over a baking sheet. 3 In a large bowl whisk together the cornstarch, flour and water until mixture is the texture of crepe batter, adding more water by the tablespoonful if necessary. 4 In batches, dip the wings into the batter, then let the excess drip off before adding to oil. 5 Fry until very pale and golden, 8 minutes. 6 Transfer the fried wings to rack to cool and repeat with the remaining wings. 7 Raise the oil temperature to 350°F. 8 Fry the wings a second time until golden brown, an additional 4-5 minutes. 9 Move back to rack to drain and cool slightly.
  • 1 In a large bowl whisk together the hoisin sauce, soy sauce, sambal oelek (chili sauce), vinegar, sesame oil and garlic. 2 Toss the wings in the sauce and transfer to a serving platter. 3 Garnish with sesame seeds.

CHICKEN LOLLIPOPS



Chicken Lollipops image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 40 servings

Number Of Ingredients 7

3 cups dried bread crumbs
1/2 cup olive oil
2 ounces chopped garlic
1/4 cup Parmesan cheese
3 ounces chopped parsley
Salt and pepper to taste
10 pounds chicken wings

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

CHICKEN LOLLIPOPS



Chicken Lollipops image

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

10 chicken wings
1 teaspoon salt
1 teaspoon soy sauce
½ teaspoon chili powder
1 drop red food coloring
1 teaspoon distilled white vinegar
1 teaspoon chopped garlic
1 teaspoon finely chopped green chile peppers
4 tablespoons cornstarch

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

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