appetizer chicken Pub food Recipes

Lollipop Chicken wings

I absolutely love chicken wings. Wing nights have always been my favourite pub nights. 10 cent wings and a pint of local cold draft bring back found memories of the old University budget. I just aged myself there for sure… Now that I am elevating the staple treat to a fun and fancy little appetizer brings me just as much joy. The lollipop wing is a fun presentation you’ll enjoy for a change.

I have shared with all of you my recipe for cherry BBQ sauce here, and I use this as my coating for these lovely wings. Messy, sticky, and so worth each lick the of the fingers, this sauce and wing combo is a fan favourite. And with cherry season, it is the perfect way to bring cherries into the kitchen.

The difference between these wings and my regular cherry BBQ wings is simply the presentation. So follow the same recipe as linked above, but use the technique I outline below. It takes the chicken wing, up a notch.

Lollipop Chicken wings

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Serves: 4 Cooking Time:

Ingredients

    2. 1lb chicken wings
    4. 1/2 cup of grape-seed oil 
    6. 1/4 cup of rice flour
    8. 1/2 cup Cherry BBQ sauce
    10. black and white sesame seeds
    12. micro greens

Instructions

  1. Cut the wings at the joint so you have a drum stick and a wing section. Cut the “tip” off of the wing. 
  2. Step one, is to pull the chicken meat and skin back from the drumstick bone of wing. To do this is very simple. Using a clean cloth and a knife, carefully cut the skin away from the bone of the drumstick small end. Then using the clean cloth pull the meat and skin down “inside out” to he bottom large part of the wing. It should naturally form a little ball. Set aside. 
  3. With the wing bone, remove the smaller bone by grabbing and twisting it out of the flesh and skin of the chicken. then using the cloth pull the skin and flesh inside out and down to again, form a ball at the larger bottom side of the wing bone. 
  4. Toss gently in the flour. 
  5. Heat the oil to 325°
  6. Place the wings in the hot oil and cook for about 8 minutes rotating and turning halfway through. 
  7. Remove from oil, pat dry. 
  8. Toss in the sauce and plate standing on their end with the “lollipop handle” sticking upright. 
  9. Serve with a garnish of sesame seeds and micro greens. 

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