- (2 packages) Chicken Wings (Whole)
- (1 1/2 teaspoon) Ginger Garlic Paste
- (1 1/2 teaspoon (divided for marination, batter)) Salt
- (1 1/2 teaspoon (divided for marination, batter)) Black Pepper
- (2 whites) Egg Whites
- (3/4 cup) All-Purpose Flour
- (1/2 cup) Cornstarch
- (3/4 teaspoon) Baking Soda
- (3/4 cup) Chilled Water
- (2 cups) Oil for Frying
PREPARING THE CHICKEN
For this recipe, we are using whole pasture-raised chicken wings and separating the drummette and wingette.
Hint: Here's a video showing how to do this part.
1) Using a sharp knife, cut through both joints to separate the drumette, wingette, and tip. Discard the wing tips.
2a) For drumettes: Use your knife to scrape the meat from the wide end of the bone to the narrow end, and roll into a lollipop shape.
2b) For wingettes: Use your knife to cut down between the two bones halfway, and scrape the meat down the smaller bone until you can remove it. Then scrape the meat down the remaining bone, from the wide end to the narrow end, and roll into a lollipop shape.
MARINATING THE CHICKEN
In a large bowl, add the ginger garlic paste and half of the salt and pepper to the chicken. Rub it in well and let it marinate for a minimum of 30 minutes.
In another large bowl, add egg whites and the remaining salt and pepper. Whisk well.
Then add in the flour, cornstarch, and baking soda. Pour in the chilled water, little by little, and whisk well until no lumps are formed.
Note: The batter needs to be thin. Adding water little by little ensures that you don't make the batter too thin. The quantity of water is approximate- add until you get your desired consistency.
FRYING THE LOLLIPOPS
Heat oil enough for frying, in a kadai, stockpot, dutch oven, or any thick bottom pan. Heat the oil on a high flame.
Once hot, reduce the flame to medium. Dip the lollipop in the batter, and drop them in the hot oil, one at a time.
Note: Let the lollipop fry in the oil for a few seconds before dropping the next one. This will make sure the lollipops don't stick to each other in the oil.
Let the lollipops fry until golden in color or until the oil bubbles settle down. This means that the chicken has cooked through and is ready to be removed from the oil. (Usually 8-10 minutes.)
Remove from oil, and place on a kitchen towel or paper towel to drain excess oil.
Serve hot and enjoy with a sweet and spicy dip.