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Chicken Lollipops with Johnny Zone | Chefs At Home

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Chef and Owner of Howlin' Ray's in Los Angeles, CA gives us a lesson in chicken lollipops.
Thumbs up if you want a plate of these now!
Follow Johnny: @johnnyrayzone
Follow Howlin' Ray's: @howlinrays
RECIPE
INGREDIENTS:
For the Alabama white sauce:
1 cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons lemon juice
1 tablespoon powdered garlic
2 tablespoons prepared horseradish
1 tablespoon coarsely ground black pepper
1 teaspoon mustard powder
½ teaspoon celery seeds
¼ teaspoon kosher salt
½ teaspoon cayenne pepper
For the seasoned flour:
1 cup all-purpose flour
2 tablespoons black pepper
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
For the chicken lollipops:
12 chicken wing drummettes
2 teaspoons kosher salt, divided
1 teaspoon garlic powder
1 ½ tablespoons smoked paprika
3 tablespoons seasoned flour
1 ½ cup crisco
1 ½ cup canola oil
STEPS:
Make the Alabama white sauce
1. Combine all ingredients in a small bowl and whisk to combine. Refrigerate for at least 1 hour to allow the flavors to meld.
Make the seasoned flour
1. Combine all ingredients in a small bowl, whisking to combine.
Make the chicken lollipops
1. On a clean surface, trim and prepare the wings. Using a small paring knife, cut along the thin end of the wing so the meat and skin are released from the bone. Push the meat down towards the fat end to create a lollipop.
2. Transfer the prepared wings to a medium bowl and season with 1 teaspoon kosher salt, garlic powder, paprika and 3 tablespoons seasoned flour. Mix well and set aside for 15-20 minutes.
3. While the wings are marinating begin preparing to fry. Place a cast iron over medium heat and begin allowing the crisco to melt down. Once the crisco is liquified you can add in your canola oil. Continue heating the oil until it reaches 330-350 degrees.
4. When oil is heated to temperature begin to dredge the wings in the remaining season flour, ensuring full coverage of the meat and avoided the bone. Fry the chicken lollipops in two batches, for about 10 minutes, until the internal temperature of the meat is 165 degrees and the exterior is golden brown and crispy.
5. Serve with Alabama white sauce.
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