Sour-Spiced Salt & Vinegar Chicken Lollipops Recipe on Food52

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Sour-Spiced Salt & Vinegar Chicken Lollipops Recipe on Food52
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Crunchy, juicy, fruity, eye-squintingly-tangy goodness.

DirectionsUse kitchen shears to French the drumettes: Cut the cartilage off the smaller, pointy tip . Peel the flesh away from the bone all the way to the other end, until you can scrunch the meat to expose the whole bone and almost be able to invert the meat. Repeat with the rest of the drumettes. In a large bowl, toss the drumettes with salt, 1/4 teaspoon of the black pepper, beaten egg, and 1 smashed garlic clove. Set aside .

In a spice grinder, pulse the small sago pearls with long pulses, until mostly a powder with small beads throughout. Transfer to a small bowl. Mix in 1 tablespoon of the sour spice mix and the remaining 1 teaspoon black pepper.Holding a drumette by the tip of the bone, dunk only the fleshy part into the dry sago mixture, making sure every nook and cranny is covered. Shake gently to get rid of excess coating, then set aside on a sheet pan in the order in which they were coated.

Place a wire rack on top of a clean sheet pan. In a large heavy-bottom pot, add enough canola oil until it's deep enough to cover the drumsticks in a single layer. Bring the oil to 340°F to 355°F over medium to medium-high heat and keep it in that range during the entire process.

Once all the wings are fried, dip the flesh-part of the drumsticks into the vinegar, using a small spoon to baste if needed so that all surface area comes in contact with it . Shake gently for a couple seconds to drain off excess vinegar, then dip the bottom part of the drumstick in more of the sour spice mix. Serve immediately.

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