How to make Crispy Lollipop Chicken Wings Recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
12 chicken wings
1 tablespoon five-spice powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
2 cups flavorless cooking oil
Your favorite salsa
CHINESE BATTER:
1 cup cornstarch
1 cup unbleached white flour
2 tablespoons wine vinegar
1 teaspoon crushed red chile flakes
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2½ cups soda water, chilled
Method:
Lollipop the chicken wings. You should have 24 pieces. Rub the meat with five-spice powder, pepper, and salt.
To make the batter, in a bowl, combine all the batter ingredients. Stir with a whisk until smooth. Refrigerate the batter until thoroughly chilled.
To cook, place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil (350° to 375°F). Stir the batter.
Turn the heat to high. Dip the meaty end of 12 wings into the batter and then add to the oil. Deep-fry until the batter becomes deep golden and the meat is cooked along the bone (cut into one with a paring knife).
Total cooking time is about 6 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Serve with your favorite salsa.
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| Crispy Lollipop Chicken Wings |
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