Buffalo chicken wings are messy to eat with their bones and sticky sauce—a no-no for poker players. Chef Him makes them more delectable—and easier to eat—with these lollipops smothered in a thick tangy sauce.
Similar recipes: How to Make Korean Chicken Wings, Buffalo Wings recipe, chicken wings recipes
Prep Time 10 minutes
Cooking Time 10 minutes
16 pieces chicken lollipops
(Learn how to make chicken drumettes here)
salt and freshly ground black
pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
pinch of cayenne pepper
1 cup potato starch or all-purpose flour
oil for deep-frying
1 cup prepared guava barbecue sauce
toasted sesame seeds for garnish
For the Guava Barbecue Sauce
2/3 cup soy sauce
1/4 cup brown sugar
1 cup banana ketchup
2 tablespoons (50ml) calamansi juice
1/2 cup soda (Sprite)
1/2 cup guava jam
2 tablespoons liquid seasoning
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 Combine salt, pepper, paprika, garlic powder, and cayenne pepper, then rub into the chicken lollipops. Cover and marinate in the refrigerator for 20 minutes.
2 Place the starch or flour on a plate and dredge the lollipops. Pat off any excess.
3 Preheat the oil then deep-fry chicken lollipops for 6 to 8 minutes until golden. Drain on paper towels to remove excess oil.
4 Make the guava barbecue sauce: Blend all the ingredients and simmer the sauce for 2 minutes.
5 Place the barbecue sauce in a bowl and toss in the hot chicken lollipops until well-coated. Cover the handle of each lollipop with foil and then serve with a garnish of sesame seeds.
Sauce-storing tip: You can use the glaze for other meats or as barbecue sauce. The sauce should be good for five days when kept in an airtight container.
Photography by Miguel Nacianceno | Recipe & Food Preparation by Him Uy de Baron, Executive Chef, Chef Cuisine (3/F The Centerpoint Condominium, J. Vargas ST. corner Garnet St., Ortigas Center, Pasig City; tel. no.: 633-6577)
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