12 pcs. Chicken wing first joints (alsocalled “drumettes”)
1 cup hot pepper sauce
vegetable oil for deep frying
8 tablespoons unsalted butter
2 teaspoons plus 2 tablespoons cajun seasoning
3/4 cup all-purpose flour
Stand a drumette on its wide end, and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat down- ward to expose the bone and make a plump “lollipop” of chicken at the bottom. Repeat with the remaining drumettes.
Toss the lollipops in 1/2 cup of the hot pepper sauce in a nonreactive bowl (see cook’s note, below) and refrigerate for 1 hour.
Heat about 3 inches of oil in a deep, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees f.
While the oil heats, melt the butter with the remaining 1/2 cup hot sauce and 2 teaspoons of the cajun seasoning.
Stir to blend well and set the mix- ture aside in a warm spot.
Line a large plate with paper towels. Whisk flour with the remaining 2 tablespoons cajun seasoning. Fry until golden brown, about 7 minutes. Drain on prepared plate.
When all the lollipops are cooked, put them in a large bowl and toss them with the warm spiced butter. Serve lollipops warm or at room temperature.
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