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The Unmanly Chef

Korean Style Chicken Wing Lollipops

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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Appetizer
Cuisine: Asian-American
Ingredients Method

Ingredients
  

  • 1 Package of Chicken Wings Drummettes & Wingettes
  • 1 Cup of Corn Starch
  • 1/4 Cup of Flour
  • 1 Cup of Buttermilk
  • 3 Tbsp. Salt
  • 3 or 4 Cups of Peanut Oil for Frying depends on how deep a pot you use
  • Wing Sauce
  • 1 Tbsp. Hoisin Sauce
  • 3 Tbsp. Plum Sauce
  • 1 Tsp. Red Chilli Paste

Method
 

  1. First marinate your chicken in the buttermilk and salt mixture. Do it for at least three hours no more than six hours.
  2. Now, set up your breading station, mix the flour and corn starch together.
  3. Pull your wings out and follow this
  4. video to make the wings into lollipops.
  5. Then bread them and set aside.
  6. Heat your oil in a cast iron pan that is pretty deep, I don't have a deep fryer so this my way of deep frying. They say 350F is the temp to get your oil to, I don't have a thermometer for that so I just throw some test flour specks in, if it sizzles up it's hot enough.
  7. Carefully lay your chicken wings in a few pieces at a time, don't add too many the oil temp will go down. After about 10-15 minutes remove the chicken out and lay on a wire rack, shake off any excess crunchy parts if you want. Then after 2-5 minutes, put the chicken back in the oil and fry for another 10 minutes.
  8. Remove once it turns a nice golden brown, toss in the wing sauce and enjoy!