Air fryer recipe · Starters
Chicken Lollipop
Frenched chicken winglets in a spicy red coating, made for dunking and devouring.
- 45 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 115kcal
- 16.0 gprotein
- 7.6 gcarbs
- 2.3 gfat
- 0.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken winglets, frenched10 pieces
- Cornflour3 tbsp
- Maida2 tbsp
- Red chilli sauce2 tbsp
- Soy sauce1 tbsp
- Ginger-garlic paste1 tbsp
Method
Marinate the winglets
Mix the winglets with ginger-garlic paste, soy sauce, half the chilli sauce, salt and pepper. Rest for 30 minutes so the meat soaks up the savoury, spicy base and browns with more flavour once it hits the heat.
Coat in batter
Add the cornflour and maida with a splash of water to make a clingy, paste-like coating around each lollipop. Cover the meaty end well but keep the bone handle clean so it stays easy to hold when eating.
Arrange upright-ish
Lay the lollipops with the meaty end facing the hot air and the bones angled out. Spray with oil so the coating crisps instead of drying out, and leave gaps so the hot air can reach all sides.
Air-fry till crisp
Brush the rest of the chilli sauce over them in the last few minutes for a glossy red finish. Air fry at 200°C for 18 min, turning halfway, until crunchy and cooked through with no pink at the bone and clear juices.
