Chicken Lollipops

This is a favourite with all kids, big and small.  I’ve lost count of the number of times I’ve given the recipe to relatives, friends and neighbours. Not documenting this recipe in “Bring On The Chef  In You” would be a cardinal sin  ??so here goes?..

Chicken winglets  (16-20), 1 egg, 2 tablespoons soya sauce,  1 tablespoon chilli powder,  corn flour 2 tablespoons, 1 cup plain flour,  1.5 teaspoon baking powder,  juice of 1 big lemon, 2 tablespoons ginger and garlic paste, oil and salt.


Cut tip from each wing,  discard tips.  Cut at the joint and you now end up with a drumette and another piece (which has 2 bones in).  Cut flesh away from bone of the drumette by scrapping down against the bone.  Loosen the meat around the joint and push the meat down gently to expose the bone and form a Chicken Lollipop.  Do the same for the 2nd piece but you have to remove one of the bones ? for this push one of the bones down and then with a twist turn it backwards? try it once or twice and you will master it.

Mix together cornflour, flour and baking powder and keep aside.  Clean and wash the chicken wings.  Add chili powder, lime and salt to chicken and keep aside for some time.  Make a paste of the ginger-garlic , soya sauce and egg.  Add the flour-mix a little at a time and make a thick paste.  Add the marinated chicken wings.   Take oil in a frying pan and deep fry the chicken wings on a medium fire.  If the fire is too hot, the chicken will brown quickly and not cook inside ? so ensure the fire is on medium.  If it is too low ? it will absorb too much oil?. so use your kitchen experience on this.

Serve hot with dipping sauce of your choice.

Author: Judith- Sylvia and Joyce