Saucy Chicken Lollipop

This is second kind of Chicken Lollipop that I invented and all because my older one came in asking that he needs sauce “dripping” on the lollipops. I have mentioned it numerous times in my other food stories of how well demanding my boys are. So, after thinking out in detail about how I can make them extra juicy, I came up with this recipe.

It requires a little marination and further its cooked in little oil, unlike other chicken lollipop recipes, where they are deep fried, so its kind of a guiltless pleasure that lets you over indulge. Further, more sauces are mixed in and you let it cook further in the sauces.

This recipe is super saucy and the chicken lollipops are not too crunchy but soft and juicy.

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Saucy Chicken Lollipop

Juicy and super spicy chicken Lollipops marinated in spices and lightly pan fried, cooking further in a mix of different sauces.

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Cuisine

American, Chinese, Indian, Malaysian

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 12 No. Chicken wings Tail chopped off and slit to two and meat pulled to one side
• 4 TBLSP Tandoori paste Recipe in the masala
• 2 TBLSP Red Hot sauce
• 2 TBLSP Ginger garlic paste
• 6 TBLSP Apple cider vinegar
• 1 tsp white pepper powder
• 1/2 tsp Salt
• 1 tsp Red chili powder
• 3/4 cup Canola oil
• 1.5 cup Tomato Ketchup
• 6 TBLSP Red Hot sauce
• 4 TBLSP Soya sauce
• 2 tsp anardana powder

Cuisine American, Chinese, Indian, Malaysian Prep Time 10 minutes Cook Time 30 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 12 No. Chicken wings Tail chopped off and slit to two and meat pulled to one side 4 TBLSP Tandoori paste Recipe in the masala 2 TBLSP Red Hot sauce 2 TBLSP Ginger garlic paste 6 TBLSP Apple cider vinegar 1 tsp white pepper powder 1/2 tsp Salt 1 tsp Red chili powder 3/4 cup Canola oil 1.5 cup Tomato Ketchup 6 TBLSP Red Hot sauce 4 TBLSP Soya sauce 2 tsp anardana powder

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Instructions

1. Wash the chicken wings and cut each to two pieces discarding the tail. Pull the meat on one side of the wing, giving it a shape of a lollipop. Wash it again and pat dry the wings.

   
2. Mix tandoori paste, hot sauce, Ginger garlic paste, white pepper powder, red chili powder, vinegar and salt.

   
3. Add the paste to chicken lollipops and mix them well. Make sure the paste gets in to the deep sections of the wings which is layered with meat due to the shape. Therefore more effort is needed to rub in the marination.

   
4. Cover and marinate the chicken lollipops and marinate for 2 hours. You can marinate for longer too if you desire.

   
5. Add oil to a pan. Add the marinated lollipops and start cooking. Keep the temperature between low to medium to cook the chicken properly. This would ensure the chicken cooks from inside and not burn the exterior. Fry by turning them around, so they cook evenly.

   
6. Prepare the sauce mixing hot sauce, ketchup, soya sauce and anardana.

   
7. Once the chicken lollipops are cooked, turn off the gas. Just before serving, add the sauce. Mix well.

   
8. You can cover the end of the lollipop, the bone with an aluminum foil. ENJOY!!!