10 Whicken wings
1 1/2 c Panko bread crumbs
2 Raw eggs
1/2 c All-purpose flour
3 ts Salt
1/2 ts Ground black pepper
2 c Cooking oil
Divide the chicken wing into 3 parts by slicing through the joints.
Set aside the wingtip for other possible uses. Shape the wing to
look like a lollipop. You should have two parts of the chicken wing
by now: the one with a single bone and the one with two bones. Start
by selecting the part with one bone. Separate the meat from the bone
by sliding a sharp knife around the tip of the bone where meat is
still connected (do not cut through the bone). Place the wing
vertically on top of a flat surface while holding the part where the
knife passed. Gently push downward while gripping the bone with your
thumb and index finger until the meat slides down. Arrange the meat
by inverting the inner part until a lollipop shape is formed.
Note: Do the same procedure for the part with two bones. However,
you need to first detach the smaller bone before commencing.
Season the chicken lollipops with salt and pepper and let it stand
for at least 15 minutes. Crack the eggs and transfer to a bowl then
whisk. Gradually add-in the all-purpose flour while whisking until a
batter is formed. Dip the chicken lollipop on the batter then to the
Panko breadcrumbs. Heat oil in a cooking pot then deep-fry the
chicken lollipop under medium heat until the color of the outer part
turns medium brown (about 10 to 12 minutes). Remove the fried
chicken lollipop from the cooking pot and transfer to a dish with
paper towel. Let it stand until excess oil is absorbed by the paper
towel. Serve with your favorite dip.
