Guava-Glazed Chicken Lollies

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

Serves 4
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
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)