Chicken Lollipops

Serves: to serve 4

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Ready In: 45 mins

8-12 - chicken wings

- oil (for deep frying)

FOR THE BATTER

6 - green chilies

2 - eggs

¼ teaspoon - Ajinomoto

¼ teaspoon - ground white pepper

¼ teaspoon - garam masala

½ teaspoon - chili sauce

½ teaspoon - soy sauce

2 oz - cornflour (superfine flour)

1 teaspoon - ginger paste

1 teaspoon - garlic paste

pinch - yellow or red food colouring

4 fl oz - water

½ teaspoon - salt

Creating the "lollipops" is not too difficult, but takes a bit of verbal dexterity to explain it, so bear with me...
A complete wing has three parts (and two joints). Divide the chicken wing into its three separate parts by slicing through the joints with a sharp, heavy knife. We will not be using the wing tip, so discard or set aside to use in a stock.
You now have two parts of each the chicken wing - one with a single bone and the one with two bones. Start by selecting the part with just one bone and separate the meat from the end of the bone by sliding a sharp knife just around the tip of the bone where the 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. Do the same for the part with two bones, but first detach the smaller bone. Now mould the meat into "lollipop" shapes with your hands.
Now you have the lollipops shaped, boil them in salted water for 8- 10 minutes then remove them and set them aside. Meanwhile, grind (mince) the green chilies, then mix all the batter ingredients thoroughly to make a thick batter. (Being just a flavour enhancer, the Ajinomoto is optional). Heat the oil in a deep pan, dip the meaty part of each lollipop into the thick batter and fry on medium heat until they are a light brown colour. Serve hot.