𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑳𝒐𝒍𝒍𝒊𝒑𝒐𝒑 (For 1½ kg)

How to cut chicken wings for the lollipop- Each chicken wing will yield 2 lollipops. Using a sharp knife, cut off the end part of the wing. Separate the wing at the joints. You will have 3 parts, the drumette, that is next to the shoulder is the meatiest part of the wing, then you have middle portion known as the wingette, and the tip of the wing which can be discarded. Take the drumette, with the help of a knife push the skin and meat downward, turn the meat upside down to make a lollipop. Then take the wingette, and scrape the flesh around it, in order to make the bones visible, the other bone will easily come off on twisting, then follow the same procedure as mentioned above to make another lollipop. Repeat with the other chicken wings.
Pat dry the chicken, transfer it to a bowl. Add ginger garlic paste, soy sauce, vinegar, red chilli powder, salt, and pepper. Mix and cover the bowl with a cling wrap and refrigerate for 1 hour.
After an hour, add the cornflour, flour, and egg along with the red food color if using. Mix well.
Heat oil in a kadai/ heavy bottomed pan on medium heat. Add the food color now, mix well & deep fry the lollipops on medium heat until cooked through, and it's nice and crisp on the exterior. Takes about 4-5 minutes. Serve with schezwan sauce.

𝐁𝐞𝐥𝐥𝐲 𝐟𝐢𝐥𝐥𝐞𝐫𝐬 ♥